I don’t know about you, but it seems all my body wants these days is soup, soup, soup! I made this SUPER simple butternut squash soup with for some friends last night and it was a huge hit, so I wanted to share it with you, too. Be sure to check out the quick 15-second video below to see just how simple it is to make! The oven really does all the work for this soup. The roasted, caramelized veggies add way more depth of flavor than a regular ol’ steaming or boiling can, and the best part is that you can get on with the other things on your to-do list while the oven works its magic. Another beautiful benefit to this recipe is that you get to enjoy the warm, delicious aromas filling your home like a nice, big, warm hug. Every single girlfriend who walked into my house last night said “oh-my-GOD, what are you cooking? I could smell it walking up from the street – it’s amazing!” I love that feeling of creating a warm, comforting, and cozy home. I hope this soup helps do the same for you.
1 large butternut squash 1 large white onion 4 cloves garlic 6 cups veggie broth (more or less depending on consistency you prefer) 2 tablespoons ghee or coconut oil, melted (or you can use olive oil in a pinch) scant teaspoon salt 1 Tablespoon maple syrup 1/2 teaspoon pepper additional salt and pepper to taste
Preheat oven to 400F. Peel and chop up the butternut, onion, and garlic. Mix with remaining ingredients until evenly coated. Spread on 1-2 baking pans so that the squash is in a single layer (this way it will caramelize more ;)). Cook for about 30 minutes, then give it a toss with a spatula and pop it back in the over for another 15-20 until the edges of things start to turn brown. Pour 1/2 the veggie broth into a blender and add the hot veggies bit by bit until well combined. Add more broth as desired for taste and consistency. Serve with a garnish of cozy fall things like toasted, spiced seeds, cranberries, walnuts, sprigs of summers last herbs or fresh goat cheese.