Creamy Butternut Squash Soup

Butternut squash soup is a tried and true classic, and when done right is exceptional. This butternut squash soup is not only exceptional in terms of taste, but exceptional in terms of its benefits for the body and Earth. This soup is a more nutrient dense version of a classic butternut squash soup, and is completely plant-based. The creamy butternut squash soup saves land and water which helps our world stay alive. Not only does this soup help the environment, but it is packed with flavor. Eating this soup is like experiencing a warm hug. This recipe is adapted from Cookie and Kate.

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RECIPE

INGREDIENTS

- 1 large butternut squash

- 2 tbsp olive oil

- 1/2 cup chopped white onion or shallot

- 1 tsp salt

- 4 cloves garlic, minced

- 1-2 tsp maple syrup

- 1/8 tsp ground nutmeg

- freshly ground black pepper to taste

- 3 cups vegetable broth

METHOD

Preheat the oven to 425° F and line a baking tray with parchment paper. Slice the butternut squash in half and scoop out the insides. Lay the squash face down on the baking tray and drizzle with 1 tbsp of olive oil, or until lightly coated. Sprinkle with salt and pepper, then roast for 40-50 minutes. Set aside for 10 minutes.

Meanwhile, in a large soup pot warm the other tbsp of olive oil until shimmering. Add the onion or shallot and salt, cook until softened and golden around the edges, and make sure to stir often to prevent sticking. Add the garlic and cook until fragrant.

Once cooled, scoop the insides of the butternut squash and add them to either a blender or the pot (depending on whether you have an immersion blender or not). Add in the maple syrup, nutmeg, black pepper, and vegetable broth.

Blend the ingredients together until a smooth and creamy soup has formed. This can be done in either a blender or with an immersion blender in the pot. Serve in bowls with crusty bread, and if you're feeling fancy you can drizzle a bit of coconut milk on top (as shown in the picture).