Roasted Butternut Squash Soup Recipe

The Fall season is finally kicking in around here and one thing that I always enjoy during this time of the year is some delicious butternut squash. I enjoy it in casseroles and in soups! It’s healthy and traditionally low-calorie depending on how you prepare it.

Today’s guest-post recipe is courtesy of Carrington Farms. I’m not sure how much soup it makes, since they didn’t include that information. Regardless, here’s the recipe.

Roasted Butternut Squash Soup Recipe

1 butternut squash Cut up in 1″ squares
2 large carrots, cut in small pieces
1 medium onion, cut in small pieces
2 T Carrington Farms Coconut Cooking Oil (regular or garlic)
1 cup Coconut milk (or more to taste)
3 cups Vegetable broth
Salt and pepper to taste

Toss vegetables in coconut cooking oil and roast on cookie sheet for about 45 minutes or until tender. Put roasted vegetables into a soup pot and add coconut milk and vegetable broth, simmer until everything is warm. Optional – while simmering take a potato masher and mash up the veggies. Once everything is warm, transfer to a blender or vitamix and blend until smooth. Transfer back to pot and simmer for 20 minutes. Add salt and pepper to taste. Serve immediately.

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