Roasted Butternut Squash Soup

This recipe is from Cookie and Kate and can be accessed at https://cookieandkate.com/roasted-butternut-squash-soup/ You will need to scroll to the bottom of her post for the recipe.

This is an easy and tasty fall recipe. I made just a few changes. 

  • Instead of parchment paper, I used a silicone mat (sil-pat) which is safe in temperatures up to 500 and is better for environment
  • This recipe has a lot of sodium. I did not salt the squash before roasting and I cut way back on the salt added to shallot – using maybe ¼ teaspoon. 
  • I used grapeseed oil as it is better for high cooking temperatures and used a very small amount to coat the flat sides of squash before roasting. 
  • I substituted red onion for shallot which I would NOT recommend. The shallot has a more delicate flavor and should be used. Take care also NOT TO BROWN the shallot or the garlic as this can give a bitter flavor and dominate the flavor of the soup. 
  • I added a bit more maple syrup and nutmeg. 
  • I did NOT add the butter/olive oil at the end and it still came out very creamy and smooth. 
  • I garnished with a swirl of coconut cream

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: