This Sweet Spiced Roasted Butternut Squash Soup is perfect for cool Fall days.
Butternut squash soup is one of those Fall comfort foods that grace the menus of restaurants this time of year.
It’s actually really easy to make at home. A nifty trick I used is roasting the entire butternut squash whole. You literally throw the whole butternut squash in the oven and let it roast. It takes about an hour for the butternut squash to get tender. Then, you just cut it open, remove the seeds and scoop out the flesh. It doesn’t get much easier than that.
I made a batch of this for a friend who was going through a rough patch and she loved it. Soup = Love. Spread it around.
Pumpkin pie spice and maple syrup add just a touch of sweetness to compliment the roasted butternut. A swirl of coconut cream is the final touch. If you like it creamier, feel free to stir in extra coconut milk into the soup.
- 1 medium butternut squash
- olive oil
- 4 cups vegetable broth
- ½ teaspoon pumpkin pie spice mix
- ½ teaspoon sea salt
- 2 tablespoons maple syrup
- coconut cream, for garnish, optional
- Preheat oven to 400 degrees. Place whole squash on baking tray and bake for an hour or until a knife pokes through skin easily. Remove from oven and let cool. Cut in half lengthwise and scoop out seeds; then scoop out flesh into a blender or food processor.
- Add vegetable broth, pumpkin pie spice, salt and maple syrup. Blend until smooth. Heat in soup pot. Ladle into serving bowls. Drizzle some coconut cream on top, if desired.