I love soup! With the cooler weather coming soon, a piping hot bowl of soup and a crisp salad is typically my first choice for dinner. This recipe for butternut squash soup is so delicious and hearty. Because I roast the squash in coconut oil and added a dash of curry, there is an even amount of savory and sweet- two flavors that aren’t combined often enough, in my opinion. In addition to being super tasty, it is also so very EASY to make. Enjoy!
Brittany’s Roasted Butternut Squash Soup (inspired by Ina Garten)
2-3 lbs butternut squash, peeled, seeded, and cut into 1 inch cubes
1 red onion, chopped
2-3 Tbls (or so) coconut oil
salt and pepper
1/2 tsp curry powder
2-3 cups of vegetable stock (I like Pacific brand)
Chopped scallion and cashews for garnish
Preheat the oven to 425 degrees.
Chop up the squash, or, in my case, open the package of pre-chopped squash and dump onto a cookie sheet with the chopped onion. Coat the squash and onion with coconut oil and generously season with salt and pepper. I do this right on the pan. You could first toss everything in a bowl and then move it all to the pan, but why dirty another dish? I mean, seriously.
Pop that puppy in the oven for 30-40 min. or until everything is nice and tender. Scrap contents of pan into a blender or food processor, add curry, add a little stock, blend, add more stock until it’s reached the consistency of your liking, taste, add more salt and pepper if you want, pour it into a pot, heat it up and…YOU ARE DONE, MY FRIEND. How easy was that?!
I love adding a little crunch and texture by garnishing with chopped scallions and cashews. Oh, and a drizzle of sriracha because I keep it spicy.