In the mood for something warm and toasty? Well look no further...this roasted butternut squash soup is flavorful, creamy and healthy too! The perfect comfort food for a cool fall day.
1 large butternut squash, peeled and seeds removed, roughly chopped
1 large yellow onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
4 cups no sodium added chicken stock (or vegetable stock)
1 tsp grated nutmeg
sea salt and pepper to taste
pumpkin seeds for garnish
Preheat the oven to 400˚F.
On a baking tray lined with foil, toss the butternut squash and onions with olive oil, minced garlic, salt and pepper. Spread the veggies evenly, making sure they are in an even layer. Roast for 30 minutes, stirring halfway through, until veggies are tender and golden brown.
Transfer the roasted squash and onions to a large pot; add the chicken stock and nutmeg. Simmer for 25-30 minutes.
Purée the soup using an immersion blender or working in batches with a blender or food processor until you have a silk smooth soup. Careful it is pipping hot! Adjust seasonings to taste.
To serve, ladle into bowls and top with 1-2 tbsp pumpkin seeds.
Recipe adapted from edible sound bites.