It’s that time of the year again! As the thermometer plunges, I start to crave and make all different types of soups. And this creamy, velvelty-smooth roasted butternut squash soup with all the warming spices is one of my favourite comforting bowls! Roasting the squash with balsamic vinegar brings out a more intense and caramelized flavour in this recipe.

Ingredients

1 Large (or 2 Small) Butternut Squash
1 Large Carrot
2 Tbsp. Avocado Oil
2 Tbsp. Balsamic Vinegar (use a high quality vinegar as the flavour comes through)
2 Tbsp. Coconut Oil or Butter
3-4 Shallots
4 cups Homemade Chicken or Vegetable Broth (plus more as needed)
1 Tsp. Ground Cinnamon
1 Tsp. Ground Ginger
1/2 Tsp. Ground Clove
1/2 Tsp. Ground Cumin
1/4 Tsp Ground Nutmeg
Salt and Freshly Ground Pepper

Method

1. Preheat oven to 400°F . Wash, peel and cut squash and carrots into 1-2 inch chunks.  Toss squash and carrot with avocado oil, salt, pepper and balsamic vinegar and arrange on a large baking sheet covered with unbleached parchment paper. Roast until squash and carrot are well browned (about 45 minutes). When the vegetables are caramelized take out of the oven and set aside.

2. In a large pot, heat 2 tablespoons of coconut oil or butter over medium-high heat and add the thinly sliced shallots. Lower the heat and cook until the shallots are soft and lightly golden. Add all the spices and stir for a couple of minutes until fragrant.

3. Add the roasted squash/carrot with 4 cups of broth to the pot, stir and bring to a boil over high heat. Lower the heat and let the soup simmer for about 10 minutes till all veggies are very soft.

4. Turn off the heat and blend the soup in a high-speed blender in batches (you can also use an immersion blender if you have one!) until completely smooth. Return the soup to the pot over medium heat and thin out the soup with additional broth until your desired consistency is reached. Taste and season with more salt and pepper if needed.

5. Ladle soup into bowls and garnish with a drizzle of high quality balsamic vinegar and some roasted pumpkin seeds. Enjoy!

Serves 6-8