Thanksgiving week is here, and we are so excited to spend some time cooking, eating and enjoying the company of good friends and family. In order to celebrate Thanksgiving with our #FixxFam, we decided to share some of our favorite recipes. For the next three days, we’ll be sharing a favorite Thanksgiving recipe from our crew.
Today, Laura, who is a rockstar member of our Front Desk crew, shares this Roasted Butternut Squash Soup recipe – perfect as a side for Thanksgiving or to make whenever you need to warm yourself up a little bit.
We hope you enjoy, and make sure you share your thoughts and pictures with #ThanksgivingFixx!
Roasted Butternut Squash Soup
This is one of my favorite Thanksgiving recipes because it gives you all the warm fuzzy feelings of a cheat meal without any of the guilt. I first made a version of this butternut squash soup for my dad when he was going through chemo and radiation. He couldn’t have solids for a while, and I needed to find something that would really fill him up and give him some comfort. Over the years I’ve tweaked this recipe to fall more inline with my goals of being on a mostly Paleo diet without sacrificing really amazing flavors.
INGREDIENTS
SOUP
- 1 large butternut squash
- 3 carrots or a cup of baby carrots
- 1 large onion
- 5 cloves of garlic
- 6 sage leaves
- 6 sprigs of thyme
- 1 sprig of rosemary
- salt and pepper to taste
- 2 tablespoon olive oil
- 3 and 1/2 cups vegetable stock
CREAM
- Can of organic coconut milk
- 4 sage leaves
- 2 sprigs of thyme
- Salt and pepper
ROASTED PUMPKIN SEEDS
- Cup of raw pumpkin seeds
- Tablespoon Thyme leaves
- Olive oil
INSTRUCTIONS:
SOUP
- Preheat the oven to 375 F.
- Peel, pit, and chop the butternut squash into 1 inch chunks. Add to a large roasting pan
- Chop the carrots and onions in big chunks and add to the pan
- Peel and smash the garlic and add to the pan
- Add the herbs, generous salt and pepper. Add olive oil and toss to coat
- Roast for 1 hour
- Once the vegetables and herbs are roasted, add to food processor with 1 cup of vegetable stock and puree. Remove the stems from the herbs before pureeing.
- Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well.
- Simmer on low for 15-20 minutes.
ROASTED PUMPKIN SEEDS
- On a baking sheet combine all ingredients- toss with olive oil
- Place in oven while your veggies are roasting bake for 10-15 minutes until golden brown
- Pull out and let cool while your soup is finishing up
CREAM
- In a small sauce pan add all ingredients
- Simmer on medium heat for 10-15 minutes until the coconut milk thickens up
- Pull off heat and set aside
SERVING
Ladle some soup into a bowl, drizzle with your coconut cream, sprinkle with a handful of Pumpkin seeds and ENJOY!