20 min Prep, 1 h 30 min Cook
Creamy Roasted Butternut Squash Soup
Preheat oven to 375 F
Place chopped butternut squash into a large bowl. Sprinkle with salt, pepper, dry thyme, olive oil.
Line a large baking sheet with parchment paper.
Place squash on the baking sheet evenly, add garlic, sprinkle with crushed red pepper.
Roast for about 50-60 minutes. Keep an eye on it, until squash is completely tender.
Remove from oven, let cool. Squeeze the roasted garlic from the skins. Discard the skins.
In your blender add bone broth, roasted garlic, paprika, turmeric. Blend until smooth.
Pour your mixture into a pot, add coconut milk, more broth, if needed.
Bring to simmer.!Adjust seasonings.
Serve with fresh herbs, crushed red pepper, coconut cream.
Serving Size 127.7 g
|Amount Per Serving|
|Calories 75 cals||4%|
|% Daily Value*|
|Kilojoules 314.5 kJ||4%|
|Fat 1.4 g||2%|
|Sodium 50.3 mg||2%|
|Carbohydrate 14 g||5%|
|Protein 2.5 g||5%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|