Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Inspired by The Invisible Life of Addie LaRue by V.E. Schwab

Ingredients

• 1 large butternut squash

• 1 yellow onion

• 1 small head of garlic (6-8 cloves)

• 1 Tbs kosher salt

• 1 tsp paprika

• Sprinkle of cayenne (to your spice preference)

• 1 (34 Oz) container of chicken broth

• 1 cup half & half of nutpods original creamer (full-fat coconut milk is also great)

• Olive oil 

Toppings

• Fresh Lime & Coconut Milk

• Chili Oil & Lemon

• Parmesan & Fresh Herbs

• Croutons

Directions

1. Preheat oven to 450 degrees

2. Peel and chop butternut squash and onion into 1 inch pieces, toss in salt and olive oil, smoked paprika, and cayenne

3. Chop off the top of unpeeled head of garlic, drizzle in olive oil, and wrap in foil

4. Place squash, onion, and foil wrapped garlic on a baking sheet and roast for 30 minutes until golden brown (mix half way through cooking)

5. Let cool for 15 minutes before adding squash, onion, and garlic (squeeze roasted garlic out directly into the blender) to a blender

6. Top with 35 oz of chicken broth and blend until smooth

7. Transfer to a large pot and warm on medium heat, once warm slowly stir in cream (or dairy-free creamer)

8. Serve with your favorite toppings and enjoy!

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