This is HANDS DOWN one of the easiest recipes I’ve ever come up with… and I know I say that often, but this one is seriously SO easy. You just roast the veggies and throw them into a blender… DONE. It’s also, dairy free, vegetarian (if you use veg stock), and even paleo (if you’re in the camp that accepts vinegar lol). Anyway this soup is not only a great option for anyone with dietary restrictions but it’s also so so delicious. Tangy, spicy, velvety… honestly it tastes like it has a million pounds of butter or something in it but theres not a single ounce of it! And once you’ve made it- take a look around your fridge and pantry and add whatever textural garnish you like! 

 

You will need:
1 small-medium sized butternut squash (peeled, seeded, and cut into 1-2” pieces)
3 stalks of celery (roughly chopped)
1 jalapeno (chopped)
1 onion (roughly chopped)
1 Tbs brown sugar or maple syrup
1 Tbs red wine vinegar (or apple cider vinegar)
3 cups chicken stock (plus one bouillon cube) (use veg stock if making vegetarian)
Salt
Pepper
Olive oil

 

 
*Preparation tip! Peeling a spaghetti squash can seem daunting, but I’ve learned that a vegetable peeler is all you need! Seriously, so easy that way! And an ice-cream scoop gets those seeds out in a snap!

 


Preheat your oven to 425 F. Spread your veggies (squash through onions) on a large baking sheet. Toss with Olive oil, salt, and pepper. Roast until tender and golden brown. About 20 minutes.

 


Put 3 cups of stock, bouillon, brown sugar or maple syrup, and vinegar in a blender or food processor. Add your roasted veggies. Cover with a towel (since contents are hot and could spit out). Puree until smooth. Taste, adding pepper or salt if needed. If soup seems too thick you can thin it out with a little water or stock. Done!
 
Add some texture or dimension with chopped nuts (walnuts or pepitas would be great!), goat cheese (if you’re not dairy free), chopped cooked chicken, a few handfuls of fresh or frozen corn… anything really!!!

 

 

OVEN ROASTED BUTTERNUT SQUASH AND JALAPENO SOUP
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Ingredients
  1. 1 small-medium sized butternut squash (peeled, seeded, and cut into 1-2” pieces)
  2. 3 stalks of celery (roughly chopped)
  3. 1 jalapeno (chopped)
  4. 1 onion (roughly chopped)
  5. 1 Tbs brown sugar or maple syrup
  6. 1 Tbs red wine vinegar
  7. 3 cups chicken stock (plus one bouillon cube) (use veg stock if making vegetarian)
  8. Salt
  9. Pepper
  10. Olive oil
Instructions
  1. *Preparation tip! Peeling a spaghetti squash can seem daunting, but I’ve learned that a vegetable peeler is all you need! Seriously, so easy that way! And an ice-cream scoop gets those seeds out in a snap!
  2. Preheat your oven to 425 F. Spread your veggies (squash through onions) on a large baking sheet. Toss with Olive oil, salt, and pepper. Roast until tender and golden brown. About 20 minutes.
  3. Put 3 cups of stock, bouillon, brown sugar or maple syrup, and vinegar in a blender or food processor. Add your roasted veggies. Cover with a towel (since contents are hot and could spit out). Puree until smooth. Taste, adding pepper or salt if needed. If soup seems too thick you can thin it out with a little water or stock. Done!
  4. Add some texture or dimension with chopped nuts (walnuts or pepitas would be great!), goat cheese (if you’re not dairy free), chopped cooked chicken, a few handfuls of fresh or frozen corn… anything really!!!
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