This roasted butternut soup is a memento of a charmed childhood. I vividly remember cold Carmel nights huddled by a crackling fire, cradling a steaming bowl of creamy pureed squash blended with warm, familiar tastes of cinnamon, turmeric, and cayenne. A sprig of fresh rosemary counters the soup’s sweet, nutty flavor and thick texture with fragrance and fragility.
Roasted Butternut Soup:
- 2 butternut squash (5 cups chopped)
- 2 organic yellow onions, chopped
- 2 organic carrots, chopped
- Organic unrefined coconut oil
- 6 cups bone broth (homemade or from Kettle & Fire)
- 1 teaspoon Pink Himalayan or Celtic sea salt (extra for seasoning)
- 1 teaspoon organic ground cinnamon
- 1/2 teaspoon organic ground nutmeg
- 1/2 teaspoon organic ground turmeric
- 1/8 teaspoon organic ground cayenne pepper
- 1/4 teaspoon organic ground ginger
Preheat oven to 400 degrees.
To prepare the butternut squash, slice off the bottom and top. Poke several holes in the hard skin with a fork. Place the squash in the microwave for 3 minutes. Remove and easily peel the squash. Chop into small uniform pieces and place in a large bowl – roughly 5 cups. Add the chopped onions and carrots. Toss generously with coconut oil and a dash of salt. Line two baking sheets with parchment paper and roast the vegetables and for 40 minutes, flipping occasionally.
In a large soup pot over medium heat, add the roasted vegetables and chicken broth. Stir in the salt and spices. Warm the soup completely.
Use an immersion blender or nutrient extractor to combine the soup ingredients until smooth.