We have been itching to buy some squash for a while now, but we didn’t have any idea what we wanted to make with it. Finally inspiration hit us in the form of soup. We were so excited as the kitchen filled with the aroma of roasting squash! The soup turned out to taste amazingly like autumn. It is warm, and filling, and utterly comforting. Everything we were looking for for a night in with a healthy meal.
6 cups diced butternut squash or 1 medium butternut squash
1 1/2 Tbsp extra virgin olive oil
1 Tbsp brown sugar
1/2 tsp pepper
1/4 tsp sea salt
2 cups vegetable broth
1 cup water
1 sweet onion, diced
4 large carrots, peeled and diced
1/2 cup almond milk
1/3 cup toasted pecans
1 tsp fresh rosemary
Preheat oven to 375°F. Cover a baking sheet in parchment or foil. Dice butternut squash. In a large bowl combine oil and brown sugar. Toss squash in mixture to coat. Spread on baking sheet. Sprinkle with pepper and salt. Bake for 30 minutes or until cubes begin to brown on the edges.
In a large saucepan heat vegetable broth and water over medium heat. Add roasted squash, onion and carrots. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes. Add almond milk, pecans, and fresh rosemary. Continue to simmer for an additional 5 minutes. Remove from heat. Transfer to blender or food processor and blend until smooth.
Serve warm with a dash of pepper