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    Roasted Butternut Squash Soup

    • 1 min read

    Recipe created by Janette Mason, CNP

    Soup. The easy, portable, nutritious, meal, you always liked, but didn't know you needed so much! We love this recipe because it's quick and easy to make, and you can swap the veg for whatever your heart desires. See below for the recipe, try making it, and let us know what you think! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

    Ingredients: ⠀⠀⠀⠀⠀⠀⠀⠀⠀

    • 3 cups roasted butternut squash (peeled and cubed) @400F for 45 mins⠀⠀⠀⠀⠀⠀⠀⠀⠀
    • 1 onion roasted (with above-mentioned squash) @400F for 30 mins⠀⠀⠀⠀⠀⠀⠀⠀⠀
    • 4 cloves of garlic roasted @400F for 30 mins ⠀⠀⠀⠀⠀⠀⠀⠀⠀
    • 1 apple roasted @400F for 30 mins ⠀⠀⠀⠀⠀⠀⠀⠀⠀
    • 1 can coconut milk ⠀⠀⠀⠀⠀⠀⠀⠀⠀
    • 1 tbsp Canadian maple syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀
    • Spices of choice, such as: cinnamon, nutmeg, rosemary⠀⠀⠀⠀⠀⠀⠀⠀⠀
    • 1 cup (or more) filtered water ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

    Directions: ⠀⠀⠀⠀⠀⠀⠀⠀⠀

    1. Get one large baking tray and throw the squash on and spread evenly, place in oven at 400F.⠀⠀⠀⠀
    2. 15 mins later, layer on the other produce: apple, onion, garlic.⠀⠀⠀⠀⠀⠀⠀⠀⠀
    3. Once all is roasted to your liking, throw in your blender with liquid ingredients and spices. ⠀⠀⠀⠀
    4. Blend well, then transfer to a pot. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
    5. Warm to your liking, serve in cute bowls with your favourite garnishes.⠀⠀⠀⠀⠀⠀⠀⠀