ROASTED BUTTERNUT SQUASH SOUP🥰🍁 | Glowing with Gracee
ROASTED BUTTERNUT SQUASH SOUP🥰🍁
15 mins prepServes 4
I don’t know about you but… when I’m in my luteal phase leading up to my period all I’m craving is comforting food thats super simple to make! This recipe for roasted butternut squash soup is perfect for fall and cozy evenings.
Preheat oven to 425F and line a baking sheet with parchment paper. Add squash, carrots, onion, tomatoes, and garlic to the pan, then drizzle with olive oil, rosemary, and any other seasoning you prefer. Bake for about 40 minutes or until the squash is tender. Take the pan out of the oven and gently peel the skin off the squash. Add all roasted ingredients to a blender along with veggie broth and beans. Pulse until smooth and creamy (make sure to squeeze the garlic into the blender without incorporating the skin). Pour the soup into a Dutch oven and heat on low-medium heat for a few minutes or until hot. Pour in coconut milk and stir well. Enjoy!
