Butternut Squash Soup

Butternut squash is a creamy, sweet, winter squash and very versatile to cook with. Since it is almost winter, a warm, creamy soup is always very welcomed.

This Butternut Squash Soup is delicious and extremely easy to make. Once it is out of the oven it takes you less than 10 minutes to make.

This recipe serves around 4 portions.

Ingredients:

• 1 Butternut Squash
• 2 teaspoons of cooking oil
• 3 small shallots
• 1 garlic clove
• 2 ½ cup chicken stock
• 1 ½ teaspoon of salt
• 1 tablespoon of Agave Nectar
• ¼ teaspoon of paprika
• 2 tablespoons heavy cream
• Pepper to taste

Pro tip: Best served with some goat cheese and croutons, even a small drizzle of Sriracha

Directions

1. Preheat the oven to 400 F
2. Very carefully cut the butternut squash lengthwise (make sure to use a good knife and watch your fingers)
3. Remove all the seeds and stringy bits from the inside
4. Place parchment paper on an oven safe tray or cookie sheet, and place the two halves on the parchment paper with the inside facing up
5. Add 1 teaspoon of cooking oil to the inside of each half, massage it, and then add salt and pepper
6. Flip the halves so the insides are now facing down
7. Put in the oven for 1 hour
8. After the butternut squash has been in the oven for 35 minutes, cut the shallots in half and rub a bit of oil on them. Then add the shallots and garlic to the tray, and let them roast together for the remaining time.
9. Once the tray is out, let it cool for 5 minutes.
10. Scoop out all the butternut squash (like scooping out the potato of a baked potato) and put it into the blender
11. Add to the blender the rest of the ingredients: the shallots, garlic, salt, agave nectar, paprika, heavy cream and chicken stock.
12. Blend until smooth
13. Place the soup in a pot and let it come to a gentle boil.
14. And Voila! Soup is ready to be served

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If you want to omit the dairy altogether, you won’t even need to heat the soup after it is blended. You can serve immediately.

This recipe is Keto, and vegetarian. It can turn Vegan by eliminating the heavy cream and swapping the chicken stock for veggie stock.

Pro tips:

• I really recommend adding some goat cheese to this soup, the tanginess goes perfect with the sweetness and smokiness of the soup.
• Add some croutons, bagel chips, or toasted seeds for a delicious crunch.
• A drizzle of Sriracha will add a delicious smokiness that will also elevate this soup to another level.

Things I use:

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