Recipe from the Pioneer Woman
Pro tip: Make this 5-ingredient soup with pre-cut packaged butternut squash.
On a brisk day, there’s nothing more soothing than chopping and simmering vegetables over a warm stove. As you cook, the kitchen fills with the cozy scent of sage, rosemary, and butternut squash, and when you’re finished, steaming bowls of butternut squash soup (that will last all week!) reward you for your work.
Served piping hot with a hunk of crusty bread, this creamy, nourishing butternut squash soup recipe is comfort food at its best.
Ingredients
2 lb. cubed butternut squash
1 medium onion, halved and sliced into wedges
4 cloves garlic, peeled
1 tsp. sea salt
1/4 tsp. freshly ground black pepper
2 tbsp. avocado oil, or another heat-safe oil
2 c. chicken broth or more, as needed
1 can (about 13 1/2 oz. size) coconut milk, or 1 cup heavy cream
Diced apple and crumbled, cooked bacon, optional
Directions
Preheat oven to 425ºF.
Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated.
Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.
Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.
Stir in coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon, if desired.