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Roasted Butternut Squash Soup

This soup is the perfect thing to kick of the fall season! It is so creamy and SO easy!
Print Recipe
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Ingredients Method

Ingredients
  

  • 1 1 Butternut Squash
  • 1 tsp salt
  • t tsp black pepper
  • 1 tsp turmeric
  • ½ tsp cumin
  • 1 tbsp ghee
  • 1 white onion
  • 2 cups chicken broth
  • 1 can coconut milk
  • 1 lb hot italian sausage for topping
  • ½ cup roasted pumpkin seeds for toppings
  • 2 garlic cloves

Method
 

  1. Preheat the oven to 425°
  2. Cut the butternut squash in half vertically
  3. Scoop out the seeds
  4. Drizzle olive oil and sprinkle salt and pepper over the squash
  5. Place the squash halves face down in a dish
  6. Cook in the oven for 45 minutes
  7. Let the squash rest for 10 minutes
  8. In the meantime heat oil in a pot on medium heat
  9. Add in the garlic, onion, turmeric, and cumin
  10. Cook the ingredients until the onion is clear about three minutes
  11. Scoop the squash and contents of the pot into the vitamix (or any blender)
  12. Add in a can of coconut milk
  13. Mix until smooth and then add back to the pot
  14. Add in chicken broth and ghee
  15. Add salt and pepper. Let the soup cook on low for 20 minutes
  16. Cook your sausage in skillet. Once cooked serve the soup with sausage and pumpkin seeds