Roasted Butternut Squash Soup
Roasted Butternut Squash Soup
Main dish: 1 cup Side dish: 1/2 cup Dip: 1/4 cup
Ingredients
- shallot, 1 half roughly chopped
- garlic, 3 cloves, roughly chopped
- butternut squash, 15oz store-bought pre-diced, or 3 cups diced
- dry spices: basil, rosemary, cayenne pepper, salt, pepper
- white beans, 1 15oz can drained & rinsed
- coconut milk or plant based milk, 1 cup (if using plant based milk, add cream option)
- optional, coconut cream or sourdough discard, 1 tbsp
- vegetable broth, 1 1/2 cups
- soup seasonings: oregano, thyme, sage
- collard greens, 4 large leaves chopped
- evoo, for coating & serving
- salt & pepper, to taste
- garnish: ground red chili pepper & chopped green onion
Directions
Preheat the oven to 425°F.
Place diced butternut squash, shallots, and garlic on a parchment-lined baking sheet. Drizzle with olive oil and season with basil, rosemary, cayenne pepper, salt, pepper.
Roast for 25 minutes.
In a large soup pot, add enough vegetable broth to cover the bottom by 1–2 inches. Add the roasted vegetables and mash with a potato masher until partially smooth.
Stir in the coconut or pb milk and additional seasoning (oregano, thyme, sage, salt, pepper). Bring to a simmer over medium heat.
Add white beans and the remaining vegetable broth. Simmer for 10 minutes.
Add the chopped collard greens and reduce the heat to low. Simmer for 20–25 minutes until the greens are tender and wilted.
For cream option, add coconut cream or sourdough discard when there is 3-5 minutes left — whisk in and let cook.
Garnish with chopped red chili pepper and green onion. Serve warm and enjoy!