Roasted Butternut Squash Soup

Składniki

1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed

4 large carrots, peeled and chopped

1 medium onion, chopped

6 garlic cloves, peeled, wrapped in tin foil (leave whole)

3–4 fresh sage leaves (plus extra for garnish, optional)

2-3 Tbsp olive oil

1-2 Tbsp pure maple syrup

1 tsp salt (plus more to taste)

½ tsp black pepper

4 cups vegetable broth (or chicken broth)

½ cup coconut milk or heavy cream (optional, for creaminess - I usually skip)

Pinch of Aleppo or chili flakes (optional)

Wskazówki

Preheat oven to 400°F

Prepare veggies: Spread squash, carrots, onion, and garlic cloves on a large baking sheet. Toss with olive oil, maple syrup, salt, pepper, and sage leaves (+dash of cinnamon and Aleppo pepper optional)

Roast for ~45 minutes, stirring halfway, until squash and carrots are tender and caramelized at the edges.

Blend the soup: Transfer roasted veggies and sage to a blender (or pot if using an immersion blender). Add broth and blend until smooth. Let simmer for 15 minutes.

Adjust consistency: If too thick, add more broth or water until it reaches your desired texture.

Finish: Return to a pot over medium heat. Stir in coconut milk or cream if using, and taste for seasoning. Add a pinch of cayenne or smoked paprika if you’d like extra depth.