Oh the smells and the flavor of homemade soup. This twist on butternut squash adds the roasted taste of garlic and sage.
Ingredients
- 1 large butternut squash
- 1 + 1/2 lbs carrots (about 7-8 medium carrots)
- 4 cups veggie or chicken bone broth
- 1 head garlic
- 4 tsp olive oil
- 2 tsp onion powder
- 2 tsp dried sage
- 1/2 tsp sea salt
- Coconut milk + fresh sage for garnish
Instructions
- Pre-heat oven to 375F
- Cut squash into halves, removing the seeds
- Drizzle 2 tsp olive oil over squash, spreading the oil around with the cut head of garlic. Sprinkle with 1/4 tsp sea salt and dried sage. Place cut sides down on top of the clean rosemary sprigs on a greased metal baking sheet
- In a bowl, toss chopped carrots in another 2 tsp garlic head spread evenly around the squash
- Roast for 50-55 minutes
- Let veggies cool for about 20 minutes, until they stop steaming
- Blend with the broth, onion powder, and remaining 1/4 tsp sea salt until smooth (it took me about 5 minutes, patience is a virtue)
- Add to a pot and bring back up to heat on a medium-low flame
- Serve with a drizzle of olive oil or coconut milk and a side of croutons, crackers, a warm pita, or a even a toasted sandwich!
Learn how to make AWG Croutons, please click here
Recipe by @kaileeinthekitchen
Rosemary Bread
$17.50
About the Bread Gluten & Grain Free | Certified Organic | Non-GMO | Paleo | Vegan | No soy, gum, refined sugars, eggs, dairy If you love Rosemary, then you must try this! Enjoy the taste and smell of Rosemary… read more
