ROASTED BUTTERNUT SQUASH SOUP - Nayad’s kitchen Ingredients • 1 large butternut squash (approx. 5-7lbs) halved vertically, seeds and membrane removed. • 6 Tbsp avocado oil • 1 yellow onion halved • 1 garlic head (or half) • 1 Tbsp maple syrup • 8 cups broth (veggie, chicken broth, bone broth, etc…) or more depending on desired consistency. • 1 tsp ground nutmeg • 1 tsp ground sage • 1 tsp ground ginger • kosher salt • fresh ground black pepper • 2 Tbsp butter NOTE: If you don’t have broth you can use hot water and add chicken bouillon to taste, however broths are best for flavor and rich in nutrients. Toppings to garnish • fresh ginger • fresh Parsley • roasted pumpkin seeds • Fresh cracked black pepper Directions 1. Preheat oven to 425F. Line a baking sheet or tray with parchment paper. 2. Then, prep the butternut squash to roast. Wash and dry fully, then slice the ends off the butternut squash (be sure to use a sharp chefs knife and a slip-free cutting board) With a flat surface on the bulb end, stand the butternut squash on end and carefully slice it in half lengthwise. Remove seeds and membrane with a spoon or ice cream scooper. 3. Place the butternut squash cut side up on the baking sheet, 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 a total of 60 min. (30min ea side) 4. At the 30 min point, cut a yellow onion in half, and half a head of garlic and coat them w avocado oil (no need to remove peel yet) and place it cut side down on the same baking tray and continue to cook for another 30 min, Then remove from oven and set aside. 5. When its cool enough to the touch, use a large spoon to scoop out the flesh and transfer to a blender, discard the skin. I like to use an ice cream scooper. Then, remove the peel from the onion and squeeze the roasted garlic cloves out (as many or few as you’d like to use: NOTE: roasting it softness the taste, so you are able to use more than raw garlic), add them all to the blender. 6. Next add broth 1TBSP maple syrup, 1tsp ground nutmeg, 1tsp sage, 1tsp ground ginger, 1tsp rosemary, salt, pepper and blend fully. 7. If you like thinner consistency to your soup, add a little more broth. 8. Then to finish off, add 2tbsp butter to emulsify it and fully blend. Taste to adjust flavor. Add more salt, pepper or whatever spice you’d like to highlight. 9. For a silky soup, strain w fine strainer. I like it thick & with body so I pour straight to the bowl and garnish. ENJOY! - Nayad
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ROASTED BUTTERNUT SQUASH SOUP - Nayad’s kitchen
Ingredients
• 1 large butternut squash (approx. 5-7lbs) halved vertically, seeds and membrane removed.
• 6 Tbsp avocado oil
• 1 yellow onion halved
• 1 garlic head (or half)
• 1 Tbsp maple syrup
• 8 cups broth (veggie, chicken broth, bone broth, etc…) or more depending on desired consistency.
• 1 tsp ground nutmeg
• 1 tsp ground sage
• 1 tsp ground ginger
• kosher salt
• fresh ground black pepper
• 2 Tbsp butter
NOTE: If you don’t have broth you can use hot water and add chicken bouillon to taste, however broths are best for flavor and rich in nutrients.
Toppings to garnish
• fresh ginger
• fresh Parsley
• roasted pumpkin seeds
• Fresh cracked black pepper
Directions
1. Preheat oven to 425F. Line a baking sheet or tray with parchment paper.
2. Then, prep the butternut squash to roast. Wash and dry fully, then slice the ends off the butternut squash (be sure to use a sharp chefs knife and a slip-free cutting board) With a flat surface on the bulb end, stand the butternut squash on end and carefully slice it in half lengthwise. Remove seeds and membrane with a spoon or ice cream scooper.
3. Place the butternut squash cut side up on the baking sheet, 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 a total of 60 min. (30min ea side)
4. At the 30 min point, cut a yellow onion in half, and half a head of garlic and coat them w avocado oil (no need to remove peel yet) and place it cut side down on the same baking tray and continue to cook for another 30 min, Then remove from oven and set aside.
5. When its cool enough to the touch, use a large spoon to scoop out the flesh and transfer to a blender, discard the skin. I like to use an ice cream scooper. Then, remove the peel from the onion and squeeze the roasted garlic cloves out (as many or few as you’d like to use: NOTE: roasting it softness the taste, so you are able to use more than raw garlic), add them all to the blender.
6. Next add broth 1TBSP maple syrup, 1tsp ground nutmeg, 1tsp sage, 1tsp ground ginger, 1tsp rosemary, salt, pepper and blend fully.
7. If you like thinner consistency to your soup, add a little more broth.
8. Then to finish off, add 2tbsp butter to emulsify it and fully blend. Taste to adjust flavor. Add more salt, pepper or whatever spice you’d like to highlight.
9. For a silky soup, strain w fine strainer. I like it thick & with body so I pour straight to the bowl and garnish. ENJOY! - Nayad
As always wonderful healthy dishes! Bravo!
Enjoy 😘❣️
I agree with you. The roasted has more flavor. This is a winner with the family.
Amen to that!
Se ve deliciosa gracias por compartir esta nutritiva receta
Gracias a ti Almita ❣️❣️❣️❣️
Looks yummy. I will try it this weekend.
Yeyyy can’t wait to hear how it turn out! :) enjoy 😊
Excelente 😋
Quedo súper rica y es sana! Ideal para días fríos cuando necesitamos calorcito y vitaminas 😅😃😋
Gracias 😊
A ti! 💖
Great video!
Awww yeyyy thank you for watching Heather! 😘❣️💖💕
I have a butternut squash ready to be puréed.
Yeyyyy!!! I know your soup will turn out amazing 😊🥰