roasted squash soup

We made this savory soup with three Bell-View Products! They’re linked below!

INGREDIENTS:

  • 1 large butternut squash (about 3 pounds), halved vertically* and seeds removed

  • 1 tbsp. avocado oil

  • 1 yellow onion, diced

  • 1 tsp. salt

  • 1 tsp. pepper (more for garnish)

  • 1 tbsp. Bell-View Chopped Garlic

  • 2 tbsp. Bell-View Pure Maple Syrup

  • 1 tsp. Pumpkin Pie Spice

  • 1 tsp. garlic powder

  • 1 tsp. Cinnamon

  • 24-32oz prepared Garden Vegetable Soup Base (about 3-4 cups)

DIRECTIONS:

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough avocado oil to lightly coat the squash on the inside. Rub the oil over the inside of the squash and sprinkle it with salt, pepper, and garlic powder.

  2. Turn the squash face down and roast until it is tender and completely cooked through, 50-55 minutes. Perfect roasting and flavor! Set the squash aside until it’s cool enough to handle, about 10-20 minutes.

  3. Meanwhile, in a large soup pot, warm 1 tbsp. avocado over medium heat until shimmering. Add the chopped onion and cook until the onion has softened and is turning translucent, about 3 to 4 minutes. Add the garlic and cook until fragrant, stirring frequently. Transfer the contents to your stand blender

  4. Use a large spoon to scoop the butternut squash flesh into your food processor/blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups prepared Garden Vegetable Soup Base. You should work in batches if necessary.

  5. Securely fasten the lid. Blend on high and pulse a few times. Make sure it’s fully blended until creamy.

  6. Then pour back into soup pot for serving. Served with freshly made cinnamon sugar croutons and fresh pepper.

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