Roasted Butternut Squash Soup
Submitted by:Linsey Corbin
We asked TCD team what healthy dish they'll be making this holiday season, and pro triathlete Linsey Corbin love this healthy, easy-to-make soup.
Ingredients
1 large butternut squash - halved seeded 2 Tbsp olive oil or coconut oil 2 Tbsp maple syrup 1/2 tsp cinnamon Salt Pepper 1/2 tsp cayenne pepper (optional) 1 medium onion - chopped in half 2 large carrots - chopped in half 4 cloves garlic - peeled 1 sprig fresh sage - finely chopped 1 sprig fresh thyme - finely chopped 3 cups vegetable broth 1 cup unsweetened "lite" coconut milk
Instructions
1. Pre-heat oven to 400F. Line a baking sheet with parchment. 2. Cut the squash in half. Cut the onion in half. Cut the carrots in half. Peel the garlic. Drizzle with olive oil, maple syrup seasonings. 3. Place squash cut-side down on a large cookie sheet. Add carrots, onions + garlic to the sheet. 4. Bake for 25 minutes. Carefully transfer carrots, onion garlic and place in a large pot or dutch oven on the stove. Leave the squash in the oven for another 20 minutes. 5. When the butternut squash is done roasting, remove from the oven and let cool. Once you can handle the butternut squash, remove the peel and cut into large chunks. Add to the large pot or dutch oven with the carrots, onion and garlic. 6. Add vegetable broth, coconut milk, thyme and sage. Stir to combine, then bring to a simmer over medium heat. Reduce heat to low, cover, and simmer for 5-10 minutes. 7. Use an immersion blender or carefully transfer mixture to a high-speed blender and blend until creamy and smooth. 8. Taste and adjust flavor as needed. Enjoy as is, or top with toasted pumpkin seeds a dollop of yogurt or coconut milk.
Macronutrients
| Serving size | 6 |
