Roasted Butternut Squash Soup

This is the BEST and EASIEST fall soup recipe. It is naturally creamy without adding heavy cream or butter and is packed with nutrients.  Serve this as a first course for holiday entertaining or keep this soup on hand in the fridge for easy weeknight meals. 

Yield: 6 servings

Ingredients 

2 butternut squash, halved lengthwise and seeds removed 

1 yam peeled and chopped 

1/2 onion chopped

1 leek chopped

2 celery stocks chopped  

5 cloves garlic minced 

1 litre chicken or vegetable stock 

3 bay leaves 

1 teaspoon turmeric 

1 teaspoon paprika 

1 tablespoon salt 

2 tablespoons olive oil

2 tablespoons roasted pumpkin seeds

Method:

1. Pre heat oven to 375 degrees. Place the squash skin side up on a parchment lined baking sheet. Drizzle with 1 tablespoon of olive oil and season with 1 teaspoon sea salt. Bake butternut squash for 60 minutes until cooked through and the flesh of the squash is soft when pierced with a fork.

2. Cool squash then peel and discard skin, set aside.

3. In a large pot over medium heat add 1 tablespoon of olive oil and saute onions, garlic and celery until the onions are translucent about 3 minutes.

4. Add leeks, bay leaves, turmeric, paprika and salt continue to saute for an additional 3 minutes

5. Add yams, stock and water, bring to a boil. Add roasted squash, lower heat and simmer for 60 minutes.

6. Blend soup in blender or emulsion bender until smooth.

7. Garnish with pumpkin seeds and enjoy!