Dairy Free Roasted Butternut Squash Soup

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I don't know about you, but for me fall conjures up the image of soups, stews and the like. 

Last year I made a delicious butternut squash soup. It's kind of funny, I was in the middle of making it when I realized I didn't have any cream. So I used an avocado. What? Well it works in smoothies, why wouldn't it work in butternut squash soup? 

What you'll need:

1 medium onion, diced

2 cloves garlic, minced

1 medium butternut squash, halved with the seeds removed

1 cup veggie stock

1 avocado

Preheat your oven to 350. Place your squash in a shallow baking dish "face down" and roast for 30-40 minutes until your squash is tender. 

In a skillet, warm your veggie stock over a low heat. Add your onions and garlic. You will want to cook your onions until they are soft. But don't over cook the garlic or it will be bitter. 

Once your butternut squash is roasted scoop the meat out of the peel and throw it in the blender. Add your onions and garlic mix and veggie stock to the blender. Throw in your avocado and blend. 

No. It won't turn green, I promise. 

How about you? Have you done any fall cooking?