Roasted Butternut Squash Soup

Ingredients

1 Butternut squash, cubed

2 carrots

½ onion

Head of garlic

2 cups vegetable broth

1 can of coconut milk

¾ cup pumpkin purée

3 TBSP honey

1 tsp cinnamon

½ tsp nutmeg

2 TBSP olive oil

3 TBSP butter

1 tsp salt

Sage and pumpkin seeds for garnish

1 cubed Butternut squash

2 carrots

½ onion

Head of garlic

2 cups (473 ml) vegetable broth

1 can of coconut milk

87 grams pumpkin purée

3 TBSP (45 ml) honey

1 tsp (5 ml) cinnamon

½ tsp (2.5 ml) nutmeg

2 TBSP (30 ml) olive oil

3 TBSP (45 ml) butter

1 tsp (5 ml) salt

Sage and pumpkin seeds for garnish

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Dietary Therapies

SCD

mSCD

MED

IBD-AID P2

Dietary Requirements

Egg Free

Gluten-Free

Grain-Free

Lactose-Free

Nut Free

Shellfish Free

Soy Free

Vegetarian

Recipe PDF

Instructions

Preheat your oven to 400ºF (204ºC).
Place cubed butternut squash, cut carrots, onion and garlic head on a baking tray. Drizzle with olive oil and a sprinkle of salt. Roast in oven for 25 minutes.
Let roasted veggies cool slightly, then place in a blender with vegetable broth and blend until smooth.
Melt butter in a large ceramic pot. Add blended vegetable purée to the pot along with coconut milk, pumpkin purée, honey and spices. Heat for 5 minutes and stir until everything is incorporated.
An optional garnish is crispy sage leaves. Simply melt butter in a saucepan and sautee small sage leaves until crispy. You can drizzle the butter over the soup for extra flavor.