Creamy Butternut Squash Soup with Roasted Garlic
Dairy-free
Ingredients
- 1 Medium Butternut squash
- 1 Large Onion
- 1 Bulb Garlic
- 2 Medium Apples
- 2 Cups Chicken Bone Broth
- 2 Tbsp. Butter or Olive Oil
- 1 Tsp. salt
- 1 Tsp. Garlic Powder
- 1 Tsp. Onion Powder
- 1/2 Tsp. Sage, ground
- 1 Tbsp. Maple Syrup
- 1 Can Coconut Milk
Instructions
- First, wash the squash and cut it in half long ways with the skin on.
- Scoop out the seeds and place the squash cut side up in a baking dish covered with parchment paper to avoid sticking.
- Set the seeds aside to dry so you can use them to plant your next garden. Let them dry on a silicone mat of piece of parchment paper. Make sure they are fully dry before storing them in an airtight container.
- Add the onions, garlic and apples to the roasting pan with the squash.
- Place the pan in the oven at 350 degrees and roast for one hour, or until the squash is tender when you test it with a fork.
- Once the vegetables are fully cooked, scrape the inside of the squash out of the skin. Peel the skin off the garlic cloves. They will be soft and caramelized.
- Place the cooked squash in a vitamix blender with the onions, garlic, apples, and add some chicken bone broth to get it blended.
- Pour the pureed vegetables into a soup pot and put it on low heat.
- Add all remaining ingredients except the coconut milk.
- Cook on low heat for 15 minutes to incorporate all the spices.
- Lastly, pour the coconut milk into the soup and mix in thoroughly.
- Serve immediately.