My husband loves to create soups. He came up with this one a few weeks ago and I can’t stop thinking about how flavorful it was with the roasted squash. Be careful not to overcook the garlic and you can enjoy this fallish soup too!
1 tbsp coconut oil
1 medium onion, chopped
3 cloves garlic
1 large butternut squash, peeled and cubed
2 cups milk ((used 2%))
3-4 cup vegetable stock
grated cheddar cheese + red pepper ((as desired)) flakes for garnish/flavor
>>> roast butternut squash in preheated oven at 400 degrees Fahrenheit for 40 min ((or until soft and slightly caramelized on the outside))
>>> puree butternut squash using blender in batches with milk
>>> in large stock pot, combine coconut oil and onion. cook until translucent.
>>> add garlic to stock pot and cook until fragrant
>>> pour broth to stock pot and heat through
>>> add butternut squash puree to broth mixture and combine to heat thoroughly
>>> garnish with grated sharp cheddar and red pepper flakes ((or whatever you prefer))