Roasted Butternut Squash Soup with Toasted Pumpkin Seeds
Nov 30, 2020 1:47:07 PM • Carly Hanellin
Prep Time: 40 mins
Cook Time: 30 mins
Chef Maggie’s butternut squash soup started out with traditional roots, but evolved to accommodate the vegan and dairy-free members we serve.
Instead of using the more traditional heavy cream, this recipe uses dairy-free coconut milk. Adding coconut milk gives this soup body, without it having an overwhelming "coconutty" taste.
Roasting the squash first brings out a natural sweetness that makes this soup the perfect comfort food. Check out the full recipe below!
|SERVES 6 SERVINGS|
|PREP TIME 40 MINS|
|COOK TIME 30 MINS|
|Butternut Squash||3 lbs|
|Kosher Salt||2 tsp|
|Olive Oil||2 tbsp|
|Sunflower Oil||2 tsp|
|Diced Onions||1 cup|
|Peeled Garlic||2 each|
|Maple Syrup||1 tbsp|
|Ground Nutmeg||¼ tsp|
|Ground Cinnamon||1 tsp|
|Ground Black Pepper||¼ tsp|
|Vegetable Broth||9 cups|
|Coconut Milk||3 oz|
|Roasted Salted Pumpkin Seeds||6 oz|
3. Scrape butternut squash flesh out of the skin and set aside in a bowl.
5. Bring soup to a boil then reduce to a simmer. Let soup simmer for about 15 to 20 minutes. Add coconut milk and stir into soup.
6. Blend soup with high-speed immersion blender or high speed counter blender into a very
smooth and creamy consistency.