You are here

Roasted Butternut Squash Soup Recipe

Ingredients:

1 small to medium butternut squash, peeled, seeded, and chopped into bite-size chunks
2 medium leeks, washed and chopped into big slices
2 carrots, cut into thick chunks
1 medium to large parsnip, chopped into big chunks
1 yellow onion, quartered
6 cups of vegetable broth or organic chicken broth
3-6 tablespoons of extra virgin olive oil
Sea salt and ground black pepper (optional)

Directions:

Preheat oven to 200 degrees Celsius or 400 degrees Fahrenheit.

Combine all chopped vegetables in a big bowl and toss with olive oil until well coated.

Spread vegetables out on a large baking sheet or roasting pan and roast in oven for about 45 minutes or until all vegetables are tender. You'll need to turn the vegetables once in a while to make sure that they roast evenly.

Once vegetables are tender, transfer them to a large pot, add enough vegetable or chicken broth to cover, and bring to a boil. Reduce heat to a simmer and allow pot to cook for around 5-10 minutes.

Blend all ingredients in a good blender or food processor, in batches, if necessary, and return to pot. If you have a hand blender, you can just blend it all in the pot.

Add sea salt and pepper, to taste.

Try this hearty and delicious soup with a toasted slice of multi-grain bread and half an avocado.

 
 

Join more than 100,000 readers worldwide who receive Dr. Ben Kim's free newsletter

Receive simple suggestions to measurably improve your health and mobility, plus alerts on specials and giveaways at our catalogue

Please Rate This

Your rating: None Average: 4.6 (8 votes)