3 1/2 lb butternut squash
1 tbsp avocado oil
1 small yellow onion, halved
1 garlic clove, peeled
1/2 tbsp maple syrup
1 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground ginger
4 cups vegetable broth
cracked black pepper, to taste
2 tbsp butter, optional
pepitas, pumpkin seeds
cracked black pepper


1.Preheat your oven to 425 degrees fahrenheit.
2.Slice the ends off the butternut squash. With a flat surface on the bulb end, stand the butternut squash on end and carefully slice it in half lengthwise. Use a spoon to remove the seeds and membrane.
3.Transfer the butternut squash to a baking tray cut side up, coat with avocado oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes. At the 30 minute point, coat the cut half of the onion with avocado oil and place it cut side down on the baking tray. Continue cooking for another 30 minutes, then remove from the oven.
4.One the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer to a blender. Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, butter and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for several minutes or until creamy. If using a Vitamix, you can use the soup setting to achieve a creamy and hot soup.
5.Taste the soup and add more salt and pepper if needed.
6.Garnish the soup with pepitas, parsley and cracked black pepper.

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