Butternut Squash Soup

Aug 30, 2021 | Recipes

Ingredients

1 Butternut squash (or any squash of roughly the same size)
6 medium garlic cloves
Avocado oil
1/2 cup vegetable, chicken, or turkey stock, or filtered water

Seasoning:

Salt
Pepper
Chilli of choice
Smoke paprika
Cinnamon

The quality of your spices strongly affects your soup’s flavour, especially when using water instead of a well-seasoned broth.

We’re in no way affiliated – @BurlapandBarrel has fresh and wonderfully aromatic spices. You can use your own favourite brands but fresh spices always taste better.

Preparation

Pre-heat oven to 200C/400F.
Halve your squash and scoop out the seeds with a spoon. You can use these later.
In a big stainless steel bowl, combine your squash, unpeeled garlic, avocado oil, and seasoning. Coat the squash evenly, then lay it out on a baking sheet or oven-safe dish and roast for 30-40 minutes or until fork tender.
Squeeze garlic out of their skins and transfer everything to a high-powered blender. Add your liquid of choice and blend until velvety smooth.
Pour your soup into serving bowls and garnish with extra virgin olive oil, scallions or cilantro, grated nutmeg, sumac, pumpkin seeds, pine nuts, or chopped walnuts.