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Roasted Butternut Squash Soup

Updated: Jan 9

My youngest son is dating a wonderful woman who makes the most lovely butternut squash soup. Danuta brought the soup to our Thanksgiving table. It was so yummy, we asked that she bring it again to our Christmas feast.

The vegan version does not use butter. The olive oil adds a nice earthy aroma, and instead of serving with crème fraiche, we are serving it with our own CoCoFir. As part of my efforts to include all skins and seeds for their nutrition and fiber, you will find my soup a little chunkier than most butternut squash soups.

Heat your oven to 425 degrees.

Take one large butternut squash that weighs close to 3 pound is perfect. I look for the squash that have the smaller bulbs so I don't have as much pulp or seeds, but all these are good for you, so use what you find. Cut squash vertically and keep the pulp and seeds intact. Rub some avocado oil and garlic on the inside parts of the squash, and turnover onto a flat pan that you place in a hot oven, the outside skin will be facing up, the seeds and pulp will be face down.

  • 1 large butternut squash (about 3 pounds), halved vertically* and seeds removed

  • 1 tablespoon avocado oil and 2 T chopped garlic or a shallot

  • 1 teaspoon salt and black pepper

Roast your butternut squash for approximately 50 minutes until fork tender. Remove and let it cool for about 10 minutes, while you simmer in 2 T. Olive oil

  • 4 garlic cloves, pressed or minced

  • ⅛ teaspoon ground nutmeg

  • 1 teaspoon or 1/2 knob of turmeric root

  • Freshly ground black pepper, to taste

  • 1/2 c celery, chopped

  • 1/2 c onion, chopped

  • 1/4 c carrot, chopped

Chop your butternut squash into big chunks and add to the seasoned oil.

Place all the ingredients into a blender and add

  • 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed to make a nice thick soup.

  • 1-2 T olive oil

  • 1/2 c CoCoFir

  • 1/4 c Golden beet Kvass

  • I love to keep this soup a little chunky for my gut to feel the benefits of digesting more fiber, but if you prefer to have your soup smooth, just blend on a higher speed. This soup is great on a cold day warmed up, but on a hot day, you may choose to serve it cold. It is great for your eyes, immunity and for regulating your blood sugar levels. It is high in Vitamins A and C, as well as magnesium and potassium. Serve with dollops of CoCoFir and it makes a terrific probiotic/prebiotic experience for you and your gut!

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