Healthy Squash Soup (plant-based + paleo)
Ingredients
- 1 medium-large butternut squash
- 1 white onion
- 3-4 cloves garlic
- 2-3 cups broth of choice (start with two and add more to desired consistency)
- 1/2 cup coconut milk (full fat— from a can)
- 2 tbsp honey (maple syrup works too)
- 1/2 tsp cinnamon
- 1 tsp salt (or to taste)
- pinch pepper
- 1 tbsp + 1 tsp avocado oil (or oil of choice)
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Carefully slice butternut squash in half the long way. Using a spoon, scrape the seeds out of each half. Next, drizzle 1 tbsp of avocado oil, sprinkle with salt and pepper, and lay face down on the baking sheet.
- Peel and slice onion. The onion does not need to be finely diced because it is going to be blended eventually anyway! Peel garlic cloves and add both the garlic and onion to your baking sheet and drizzle with 1 tsp avocado oil, salt and pepper.
- Roast butternut squash, onion, and garlic for 25 minutes and then remove onion and garlic. Let squash continue to roast until tender (35-45 more minutes).
- Once your squash is fully cooked, remove from the oven and let cool.
- Using a spoon, scrape the flesh out of the butternut squash, leaving the skin behind. Blend butternut squash, onion, garlic, cinnamon, broth, coconut milk, honey, salt, and pepper until smooth. If you only have a small blender, you can do this in two batches.
- Top with pumpkin seeds, fresh thyme, and black pepper.