Creamy (Dairy-Free) Butternut Squash Soup
I don’t often find I crave creamy soups…since they often involve, well, cream. However, as the weather starts to cool down a bit, I’ve found myself wanting heartier, blended veggie soups. This recipe was inspired by my friend Jenna, who is always featuring delicious orange soups on her feed. Since I already have a Carrot Ginger Soup recipe, I wanted to branch out and bring you guys a SUPER EASY and incredibly delicious butternut squash soup. I feel like butternut squash is a staple fall soup ingredient, so I couldn’t NOT have my own version of this classic recipe. I hope you find this recipe as easy to make as I did. It’s a real winner in my heart!
Ingredients:
2 cups of peeled butternut squash (I buy the pre-peeled and chopped bags from Trader Joe’s. Literally dump the entire bag onto a baking tray)
1-2 large organic carrots, chopped
1 white onion, roughly chopped
2 cloves garlic
1/2 to 1 whole green apple, cubed
4 cups stock of choice (I used turkey stock)
1/4 teaspoon cumin
1/4 teaspoon paprika
1 tablespoon olive oil/avocado oil (for roasting)
Salt & pepper to taste
Preparation
Preheat your oven to 375F
On a parchment-lined baking tray, add your cubed butternut squash, carrots, onion, garlic, and apple. Lightly drizzle and toss with olive or avocado oil
Roast veggies until fork tender. Allow them to cool fully before proceeding
In batches, add (cooled) roasted veggies, stock, and seasoning to a high speed blender (you’re also welcome to use a food processor or immersion blender). Blend until smooth consistency has formed. Once ingredients have been blended, heat the soup on the stove before serving.
Garnish with pumpkin seeds, avocado, green onion and enjoy!!
