Roasted Butternut Squash Soup

10 minutes

30 minutes

Difficulty

This is our estimate based on online research.
Calories:	4746
Fat:	13 g
Carbohydrates:	1157 g
Protein:	114 g
Calculated per serving.

by mypurplespoon

View other recipes by mypurplespoon

Serves: 8

Ingredients

2 lb 2 lb 2 lb Butternut Squash, peeled and diced
2 whole 2 whole 2 whole Apple, organic, peeled and diced
2 whole 2 whole 2 whole Pear, Bosc, peeled and diced
4 Tbsp 4 Tbsp 4 Tbsp Coconut Oil, Organic, divided
2 2 2 Shallot, roughly chopped
1 Tbsp 1 Tbsp 1 Tbsp Garlic, minced
1 pieces 1 pieces 1 pieces Ginger Root, about 1 inch freshly grated
3 tsp 3 tsp 3 tsp Cinnamon, ground, divided
2 tsp 2 tsp 2 tsp Nutmeg, ground
1 tsp 1 tsp 1 tsp Allspice, ground
1/2 tsp 1/2 tsp 1/2 tsp Salt
1 tsp 1 tsp 1 tsp Turmeric
3 cup 3 cup 3 cup Chicken Stock, free range, organic
3 cup 3 cup 3 cup Water
1/4 cup 1/4 cup 1/4 cup Coconut Sugar
1 cup 1 cup 1 cup Coconut Milk, canned

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees
Melt 2 Tbsp coconut oil and pour over diced butternut squash, sprinkle with ½ tsp cinnamon
Place on cooking sheet and put in oven – roast for 35-45 minutes or until squash is fork tender
Melt 1 Tbsp coconut oil and pour over diced apples and pears, sprinkle with ½ tsp cinnamon
Place on cooking sheet and put in the oven – roast for 25 minutes (the squash and apples/pears can roast at the same time, but the apples/pears will be done before the squash)
Once the squash and apples/pears are done roasting melt the remaining 1 Tbsp coconut oil in a large pot
Add the garlic, shallot, and ginger and cook until fragrant (2-4 minutes)
Add the remaining cinnamon, nutmeg, allspice, salt and turmeric and cook another 1-3 minutes
Add the chicken stock, water, squash, apples, pears, and coconut sugar
Allow to simmer another 30 minutes
Transfer soup to a blender and blend until smooth.
Return to large pot and stir in coconut milk. Serve warm with Cinnamon Maple Pecans.