Orange Marmalade From Spain
Butternut squash is something I didn’t appreciate until I was an adult. (Along with most other vegetables.) It was a silky butternut squash soup that first converted me. Since then, I’ve tried all kinds of butternut squash soup. It’s pretty easy to make. I mean, the hardest part is getting the thing cut open and cleaned out. It’s like a wrestling match. So I’m super happy that pre-cut butternut squash is popping up all over grocery stores. I don’t mind prepping vegetables myself most of the time, but pre-cut butternut squash is one convenience that I take advantage of when possible. That's why I’ve got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up!
INGREDIENT :
- 2 lb. cubed butternut squash
- 1 medium onion, halved and sliced into wedges
- 4 cloves garlic, peeled
- 1 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. avocado oil, or another heat-safe oil
- 2 c. chicken broth or more, as needed
- 1 can (about 13 1/2 oz. size) coconut milk, or 1 cup heavy cream
- Diced apple and crumbled, cooked bacon, optional
RECIPE DIRECTION :
- Preheat oven to 425ºF.
- Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated.
- Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.
- Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.
- Stir in coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon, if desired.
