Hey guys today I have a super yummy and simple recipe to share that fits in great with this cold, dreadful weather! This soup came about when I was having over some girls for dinner and wanted to pair my raw onion bread ( ♥ ) with a hot, thick soup. And a raw chocolate dessert, of course. I started throwing things in ovens and blenders and this is what came out.
It was a big hit.
Roasted Butternut Squash Soup
* 1 medium butternut squash
* 5 carrots
* 1 large red onion
* 2 medium cloves garlic
* 1 Tbsp coconut oil
* 700 ml veggie broth (low sodium)
* 1/2 tsp Himalayan sea salt
* 2 Tbsp coconut butter (or 1/3 can coconut milk)
Roast your butternut, whole, for 50 minutes at 200 C / 390 F. Slice and roast your carrots (with a tiny bit of oil) at that same temperature for 20 minutes. Take out the oven and set aside. Dice your onion and garlic. Heat coconut oil in a large pot, and stirfry onion for a few minutes. Add garlic and stirfry for about one more minute. Add the veggie broth. Cut your butternut in chunks and de-seed. Add the butternut and carrots to the pot, and let simmer for 15 minutes. Transfer to a blender and blend until completely smooth (you can do this in batches if that is easier, or use a handmixer). Add coconut oil and mix in with the soup. If necessary, transfer soup back to the pot and re-heat.
I love how über-thick and sweet this soup is. Almost feels like you’re eating dessert. Oh no wait, this is dessert: