Coach Carla’s Butternut Squash Soup Recipe
There’s still some chilly evenings ahead so why not make a batch of butternut squash soup to warm up! This recipe fills 4-6 eight ounce mason jars and it freezes well.
- 1 pkg pre-chopped butternut squash
- 2-3 big carrots, chopped into ½ in pieces
- 1 Granny Smith apple, rough chopped
- 1 medium sweet onion, rough chopped
- 3 Tbsp olive oil
- 2 tsp cinnamon
- 1 tsp sea salt
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp ginger
- ¼ tsp turmeric
- ¼-1/2 tsp black pepper
- 2-3 Tbsp butter
- 4 cups chicken stock
- ½ cup almond milk (or more)
Combine squash and carrots in a bowl with oil and half the amount of each spice. Mix well and spread out on foil lined baking sheet. Now combine the onion and apple in same bowl then spread on second baking sheet. Roast together in pre-heated oven at 400 for about 45 min until everything is fork tender (watch the apples and onions as they don’t take as long).
Melt butter in stock pot. Add roasted veggies, rest of spices and chicken stock. Bring to boil then reduce to a simmer, cover and cook about 25 min until everything is super soft.
Use an immersion blender until no lumps remain. Taste and adjust seasoning if needed. Add almond milk to make it even creamier. Maybe toss in a few croutons and enjoy!