roasted squash soup

★★★★★ 2 Reviews
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By Ellen Bales
from Indianapolis, IN

A yummy and healthy soup just right for those crisp fall and winter evenings. Recipe: Remedy's Healthy Living Photo:

★★★★★ 2 Reviews
serves 8
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For roasted squash soup

  • 3 lb
    butternut squash
  • 1 c
    onions, chopped fine
  • 1 Tbsp
    olive oil
  • 4 c
    low-sodium chicken stock
  • 1
    orange, zest and juice
  • 1/2 c
    orange juice
  • 1/4 c
    unsweetened coconut flakes
  • 1
    serrano chili pepper
  • 1/2 bunch
    fresh cilantro, leaves only
  • 1
    orange (juice, fruit and zest)

How To Make roasted squash soup

  • 1
    Peel, halve and remove seeds from the squash. Dice into 3/4-inch cubes. Spray a roasting pan with nonstick cooking spray, add cubed squash and spray the top of the squash. Roast for 20-25 minutes or until squash is tender, in a preheated 375-degree oven.
  • 2
    Saute the onion in olive oil in a medium-size saucepan over low heat, stirring until softened. Add the squash and chicken stock. Cover and cook over medium-low heat for 10 minutes.
  • 3
    Add the orange zest and the juice and simmer the mixture, uncovered, for 10 minutes. Puree the mixture in batches, using a blender or food processor.
  • 4
    TO MAKE THE GARNISH: Blend the coconut, chili pepper, cilantro, orange (juice and flesh) until it forms a puree (if it is too thick, thin with warm water).
  • 5
    Ladle the soup into bowls and garnish each serving with a teaspoon of the coconut puree.