Roasted Butternut Squash Soup

This recipe is from Cookie and Kate and can be accessed at 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

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