This Roasted Butternut Squash Soup is simple to make, tastes delicious and is dairy-free. Doesn’t get any better then this.
Roasted Butternut Squash Soup
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 55 minutes
3 tbsp + 1 tsp olive oil, separated
1 whole butternut squash
2 shallots, diced
2 carrots, diced
3 cups vegetable stock
½ tsp sea salt, plus more to taste
¼ tsp ground black pepper, plus more to taste
⅛ tsp ground nutmeg, plus more for garnish
½ cup almond milk
Heat oven to 350 degrees.
Cut the squash in half and remove the seeds using a spoon.
Line a baking sheet with aluminum foil and place the squash, cut-side down, on one side of the sheet. Place the diced carrots on the other side of the baking sheet. Lightly drizzle the squash with 1 tbsp olive oil and drizzle 1 tsp of olive oil on the carrots. Place in the oven and roast for 40 mins. Remove the carrots from the oven and continue to cook the butternut squash for 20 minutes longer or until you can easily insert a fork into the softened flesh of the squash. Remove from the oven and allow to cool.
Once cool, scoop out the flesh of the squash using a spoon and discard the skin.
In a medium-sized pot, add the remaining 2 tbsp olive oil. Add the shallots, carrots, salt, pepper and nutmeg and saute until the shallots are tender, about 3-5 minutes. Then, add the squash and cook for an additional 5 minutes.
Add the vegetable stock and bring the mixture to a boil. Once boiling, reduce heat to a low-medium and simmer, about 8-10 minutes.
Using a blender, food processor or immersion blender, puree the mixture until completely smooth. Once smooth, return to the pot to medium-high heat and add the almond milk. Heat mixture until hot, but not to a boil.
Add salt and/or pepper to taste as needed.
For garnish, drizzle 1-2 tbsp almond milk and a dash of nutmeg, if desired
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