Roasted Butternut Squash Soup
There’s nothing more satisfying than a warm bowl of soup on a chilly day. This soup hits the spot every time. Butternut squash, sweet potatoes, and carrots combine in a sweet and savory blend of soul warming goodness. Topped with homemade sprouted bread croutons and toasted sunflower seeds it’s hearty enough for a meal. I’ve been making this soup for years and it always taste delicious and gets rave reviews from family and friends.
Preheat oven to 400 degrees. Use convection if available.
- 1 large or 2 medium butternut squash (around 8 cups) peel, cut in half, scoop out seeds, and cut into cubes. Save the seeds and toast them for about 5 minutes and use as toppings
- 2 mediums sweet potatoes (3 cups) peel and cut into cubes
- 2 large carrots peel and slice about 1/2 inch thick (1 cup)
- 1 sweet onion cut into large chunks (1 cup)
- 8 Roma tomatoes, halved
- 4 cups vegetable broth
- 2 T. olive oil
- 1/2 tsp. sea salt
- 2 cloves crushed garlic
- 1 tablespoon dried oregano
-Spray large baking dish with cooking spray.
-Spread vegetables in a single layer.
-Mix olive oil, salt, garlic, and half the oregano in a small bowl.
-Pour olive oil mixture over vegetables and mix well until well coated
-Place in preheated oven and bake 1 hour, turning after 30 minutes. If using non-convection you may need to cook longer until vegetables are tender and browned.
-Spoon cooked vegetables into large pot on stove.
- Add 4 cups vegetable broth, remaining Oregano, bring to a boil, reduce, and simmer 10 minutes. This is a thick hearty soup so don’t be tempted to add extra liquid.
-Puree soup using a hand held immersion blender. Or let cool a bit and blend in blender a few cups at a time.
-Spoon into bowls and add salt, pepper and homemade croutons or toasted sunflower seeds.
-Cut 4 slices of sprouted grain bread into small cubes.
-Place in baking dish and spray well with coconut cooking spray or some olive oil.
-Sprinkle with sea salt, pepper, and garlic powder and mix well.
-Place in oven with vegetables for 10 minutes, turning after 5 minutes.
This recipe can be easily doubled. It freezes well so save some for a cold snowy day.