The second the temperatures dip I CRAVE a hearty soup.
This roasted squash soup is healthy, creamy, thick, delish, and keeps for just about a week making your meal prep a snap. It would also be a real crowd pleaser for any upcoming holiday festivity. Friendsgiving, Thanksgiving, you name it.
Real quick, take a moment and savor those food photography skills. Listen, I never claimed this to be a Pinterest or Instagram worthy website, okay? It’s just not.
Roasted Squash Soup
- two medium butternut squash, sliced in half and seed scooped out
- 2-4 large carrots, chopped into large pieces
- one red bell pepper halved, and seeds removed
- one head garlic
- one shallot halved, and skin removed
- two tablespoons olive oil
- 1 cup unsweetened almond milk
- 2 cups chicken stock
- one teaspoon red pepper flakes
- Salt and pepper to taste
- Preheat oven to 425.
- Place the halves of squash on a large baking sheet with the carrot, bell pepper, garlic and shallot and drizzle with olive oil and season with salt and pepper, roast until the squash is fork tender, about 40-50 minutes.
- Roast the head of garlic and shallot separately, at the same temperature as the squash, carrots, and pepper, until fork tender. About 30 minutes.
- Once cooked, remove the baking sheet from the oven. Scoop out the insides of the butternut squash and discard the skins.
- Transfer all the vegetables to a high powered blender and add the liquids, red pepper flakes, and a dash of salt and pep.
- Puree for 2-3 minutes until completely smooth.
- Either transfer liquids to airtight containers for meal prep storage, or transfer to a pot and bring to a simmer for immediate serving.
- Top with a pinch of parm or goat cheese (optional, but fucking good).