Dairy-free Easy Roasted Butternut Squash Soup that’s simple and nourishing.
Optional add-on: rotisserie chicken for extra protein 💪
Ingredients:
• 1 medium butternut squash
• 1–2 tablespoons olive oil
• Salt & pepper
• 1 medium onion, quartered
• 2–3 garlic cloves, smashed
• 4 cups chicken broth
• Pinch of cinnamon or nutmeg
• Smoked paprika
•. Rotisserie chicken cut up (optional)
Instructions:
Roast the squash (whole halves)
1. Preheat oven to 400°F
2. Cut the butternut squash lengthwise in half.
3. Scoop out the seeds.
4. Drizzle cut sides with oil, sprinkle with salt and pepper. Add the cinnamon, nutmeg and paprika.
5. Place cut-side down on a parchment-lined baking sheet.
6. Add onion and garlic to the pan.
7. Roast for 40–50 minutes, until very soft and caramelized.
Blend the soup
-Let squash cool slightly.
-Scoop the flesh out of the skin and place into a blender.
-Add roasted onion & garlic and 1 cup of broth to the blender and blend until smooth (you can use immersion blender also if you like)
-Pour into a pot over medium heat add 3 more cups of broth or more if needed to reach desired thickness.
-Taste and adjust salt, pepper, and spices.
Simmer 8-10 minutes.
Optional Finishing Touches (Still Dairy-Free)
• Drizzle olive oil or avocado oil on top
• Coconut milk, cashew milk or macadamia nut milk (optional for creaminess)
•. Add cut up rotisserie chicken
Voilà! Enjoy!!.
