Roasted Butternut Squash Soup
This Roasted Butternut Squash soup has so much flavor! We first roasted the vegetables and then cooked wit Zoup! Chicken Broth.
Servings 4
Ingredients
- 1 lb butternut squash cubed
- 1 apple sliced
- 1 onion sliced
- 1- inch piece of ginger sliced
- 4 cloves garlic
- Salt & pepper
- 2 cups Zoup! Chicken Broth
- 1 cup coconut milk
- ½ tsp turmeric
- Pinch of red pepper flakes
Instructions
- Preheat the oven to 425 degrees. In a large baking sheet, add the butternut squash, apple, onion, ginger and garlic. Season with salt and pepper.
- Bake veggies for 25 minutes. Remove from oven and let cool. Blend veggies in blender and pour into a large soup pan.
- Add the coconut milk, turmeric and red pepper flakes. Mix until well combined. Heat over medium heat until boiling. Reduce to simmer and cook for 5 minutes.
