Roasted Squash Soup Recipe

Cooking Instructions

1. 1

   Prepare the Squash

   Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and black pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.

2. 2

   Sauté Aromatics

   While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

3. 3

   Combine Ingredients

   Once the squash is roasted, scoop the flesh into the pot with the sautéed onions and garlic. Add the vegetable broth, Aleppo pepper, cinnamon, and additional salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. 4

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.

5. 5

   Garnish and Serve

   Serve hot, garnished with toasted pecans and a drizzle of olive oil if desired.