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Jenners Roasted Butternut Squash Soup

Course: Soup
Keyword: at home with the jenners, butternut squash
Servings: 4 Servings

Ingredients

  • 2 medium butternut squash diced
  • 2 medium onions quartered
  • 4 carrots
  • 4 celery stalks
  • Olive oil
  • Fresh sage leaves
  • Salt and pepper
  • 2 cups vegetable stock
  • 2-3 bay leaves
  • 1 can reduced-fat coconut milk
  • Ground nutmeg
  • Pepitas pumpkin seeds for garnish

Instructions

  • Preheat oven to 350°F
  • Dice butternut squash, toss with olive oil, salt, pepper, and sage leaves
  • Roast squash for 45 minutes until soft and slightly caramelized
  • In a large pot, heat olive oil and add chopped onions, sliced carrots, chopped celery.
  • Cook vegetables until soft
  • Add roasted squash, bay leaves, and veggie stock
  • Add just enough water to barely cover vegetables
  • Bring to a boil, then reduce heat and simmer
  • Add coconut milk
  • Remove bay leaves
  • Blend with immersion blender until smooth
  • Season with nutmeg, salt, and pepper to taste
  • Garnish with toasted pepitas and olive oil drizzle