Ingredients
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2 medium butternut squash sliced in half and seeds scooped out
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2 large carrots chopped into large pieces
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1 red bell pepper halved and seeds removed
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5 cloves of garlic, skin removed
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1 shallot halved and skin removed
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2 tablespoons olive oil
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1 cup milk or coconut milk
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2-4 cups chicken or vegetable stock
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topping options
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sour cream
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croutons
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red pepper flakes
Directions
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1
Done
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Preheat oven to 425 |
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2
Done
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Place the halves of squash on a large baking sheet with the carrot, bell pepper, garlic and shallot and drizzle with olive oil and season with salt and pepper, roast for for 50-60 minutes until the squash is fork tender. |
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3
Done
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Once cooked, remove the baking sheet from the oven. Scoop out the insides of the butternut squash and discard the skins. |
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4
Done
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Transfer all the vegetables to a high powered blender and add the liquids. |
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5
Done
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Start with 2 cups of stock and puree for 2-3 minutes until completely smooth. If you want a thinner soup, add more stock until it reaches the desired consistency. |
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6
Done
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Transfer the liquids back into a pot and bring to a simmer. |
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7
Done
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Scoop into bowls and add a dollop of sour cream, croutons, and/or red pepper flakes |
