The smell of slow roasting squash is ugghhmazing.
Another cool rainy, autumn day. That means it's the perfect time for a nice cozy soup. I picked up a couple of squashes on the weekend and decided to to throw one in the oven and slowly roast it, making it the perfect base for a soup. Hope you enjoy this recipe!
Slow Roasted Butternut Squash Soup
1 butternut squash
1 onion, thinly sliced
2 cups vegetable broth
1 cup non-dairy milk
3-4 cloves garlic, skins on
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp parsley
pinch of red pepper flakes, or more if you like spice!
salt & pepper to taste
Cook the squash
- Preheat oven to 350°F
- Place the butternut squash in a baking tray and bake for 1.5 -2 hours. The time will vary depending on the size of your squash and oven. The squash should be golden brown when done. (warning - your kitchen will smell amazing while the squash is cooking.)
- Once the squash is cooked, remove from the baking tray and let it cool for 30 minutes.
- With the oven still on, toss the garlic cloves on the baking tray and roast for 20-30 minutes.
Prepare the soup
- While the squash is cooling and garlic is roasting, begin cooking the onions.
- In a skillet over medium-high heat, sauté the sliced onions until they caramelize.
- Throw the caramelized onions, squash, garlic and vegetable stock into high-speed blender. Blitz for 2-3 minutes.
- Pour into medium/large pot over medium heat. Stir in non-dairy milk and then add the rest of the ingredients.
- Simmer on low, covered, for 15 minutes. Stir occasionally.
- Serve and enjoy!