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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 5 | cup, cubes | butternut squash peeled, seeded, & cut into 1\" cubes (3 Lb squash) | 2 | cups, chopped | Carrots | 1 | cup, chopped | Onion, chopped | 5 | cloves | garlic Clove | 2 | teaspoons | avacado oil | 2 | teaspoons | maple syrup | 2 | dash | salt | 2 | dash | black pepper | 1 1/2 | cup | broth, vegetable | 2/3 | cup | coconut milk | 1/4 | teaspoon | cinnamon, ground | 1/8 | teaspoon | nutmeg | 1/8 | teaspoon | cayenne pepper | 1 | cup | croutons | 1 | cup | pumpkin seeds (roast 10 minutes in oven for more crunch) |
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Steps
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Sequence
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Step
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| | 1 | Heat oven to 400 degrees F (204 C). Line two baking sheets with parchment paper (as original recipe is written // adjust as needed if altering serving size). | | 2 | Add cubed squash, carrots, onion, and garlic to the baking sheet and drizzle with oil and maple syrup. Season with salt and pepper and toss to combine. Bake for 25-30 minutes, or until squash and carrots are tender. | | 3 | Transfer to a large pot or Dutch oven and add vegetable broth, coconut milk, cinnamon, nutmeg (optional), and cayenne (optional). Stir to combine, then bring to a simmer over medium heat. Then reduce heat to low, cover, and simmer for 5-10 minutes to allow the flavors to meld. | | 4 | Use an immersion blender or carefully transfer mixture to a high-speed blender (that’s safe for hot foods) and blend until creamy and smooth. If you prefer thinner soup, add more vegetable broth at this time. | | 5 | Taste and adjust flavor as needed, adding salt and pepper to taste, maple syrup for sweetness, cinnamon for warmth, nutmeg for nuttiness, or cayenne for heat. | | 6 | Enjoy as is, or top with toasted pepitas (pumpkin seeds) or croutons and an extra drizzle of coconut milk (optional). Store cooled leftovers covered in the refrigerator for up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat (or microwave) until hot. |
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