Roasted Butternut Squash Soup

This is one of my favorite soup recipes. It only has a few ingredients and it’s really easy to make. It's so yummy and filling and loaded with nutrients too.

Butternut squash soup will be a positive addition to your Thanksgiving menu, but it’s so good you’ll want to make it throughout the year!

Ingredients

• 1 large butternut squash, sliced in half lengthwise and seeds discarded

• 1 tablespoon extra-virgin olive oil

• Sea salt and freshly ground pepper, to taste

• 2 3⁄4 cups unsweetened almond milk (or any other dairy-free milk alternative), plus more if needed

• Large pinch of ground cinnamon

Instructions

• Preheat the oven to 400°F. Prepare a large rimmed baking sheet with parchment paper.

• Preheat the oven to 400°F. Prepare a large rimmed baking sheet with parchment paper.

• Place the butternut squash onto the prepared baking sheet facing up. Drizzle with the oil and sprinkle with salt and pepper.

• Roast in the oven for 50 minutes or until the squash is tender. Set the squash aside to cool for 5-10 minutes.

• Use a large spoon to scoop out the squash flesh and place it into a food processor. Add the almond milk, sea salt and pepper to taste. Add a large pinch of cinnamon and puree the mixture until it reaches your desired consistency. Add more dairy-free milk if needed. Season to taste with salt and pepper and serve immediately.

• Store leftovers in a sealed glass container in the refrigerator for up to three days.