Roasted Butternut Squash Soup
Ingredients
- 2 pounds Diced Butternut Squash
- 12 oz Peeled Carrots, cut into sticks or roughly chopped
- 1 (6 oz) Granny Smith Apple, cored and roughly chopped
- 1 Shallot, peeled and quartered
- 2 tablespoon (32g) Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Rosemary
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Red Pepper Flakes
- 1/4 teaspoon Ground Sage
- 5 cloves Garlic, peeled
Add After Roasting
- 4 cups (32 oz) Vegetable Broth (or your choice of broth)
- 1/2 cup (120g) Lite Coconut Milk (or your choice of cream/milk)
- 2 teaspoons Kosher Salt, to taste
Instructions
- Mix everything up to the fresh garlic in a large bowl and add to an air fryer basket. Air fry for 40 minutes at 400ºF, stirring and adding the garlic cloves halfway through for the final 20 minutes to avoid burning the garlic. (Oven instructions below.)
- Once all the veggies are fork tender, transfer to a food processor or blender and gradually blend with about 2 cups of broth. You may have to work in batches. Stir in the remaining broth, coconut milk, and salt once the soup is completely smooth.
- If you’re using an Instant Pot Duo Crisp or Ninja Foodi, you can turn on the “Keep Warm” function and add the soup to the pot. You can also add to a soup pot over a low heat or slow cooker to keep warm. I recommend letting the soup simmer for 10-15 minutes before serving to let flavors develop.
- Salt and pepper to taste and serve with pepitas (roasted/salted pumpkin seeds) and a drizzle of maple syrup, honey, or cream.
Enjoy!
Recipe and photo courtesy of – https://masonfit.com/roasted-butternut-squash-soup/
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