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whole30butternutsquashsoup

Whole 30 Roasted Butternut Squash Soup

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Ingredients
  

  • 1 large butternut squash, halved vertically
  • 2 tbsp extra virgin olive oil
  • 1/2 yellow onion, chopped
  • 1 shallot, diced
  • 6 garlic cloves, minced
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1 tbsp maple syrup
  • 4 cups vegetable broth
  • 1/4 cup unsweetened Nutpods

Instructions
 

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Lightly brush the inside of the squash with oil. Place the halved butternut squash upside down on the baking sheet and roast for 45-55 minutes.
  • Place a large pot over medium heat and add onions, shallots, and garlic. Cook for about 4-5 minutes or until onions are soft. Add salt, pepper, nutmeg, and cinnamon.
  • Use a large spoon to scoop out the butternut squash and add it to the pot. Add maple syrup and 3 cups of vegetable broth (if it is not enough broth to cover the squash add more). Mix well and turn down the heat to low. Simmer for 10-15 minutes.
  • Turn off the heat. Using an immersion blender, blend soup in pot until it reaches desired texture. Add Nutpods and mix well. Serve in bowls and top with more Nutpods or topping of your choice. Enjoy!
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