09/11/2023
Thanksgiving is not just about gratitude; it's about traditions, memories, and of course, the delightful food that brings everyone together. This year, how about adding a flavorful spin to the classics with Essential Roasted Garlic & Butternut Squash Soup?
This isn’t just any soup: It’s a creamy blend of comfort, warmth, and aromatic wonders.
DIRECTIONS
1. Preheat the oven to 450° F/220 C
2. Cut the butternut squash in half and remove the seeds.
3. Place the squash on a baking sheet, skin down. Drizzle with olive oil, salt, and pepper.
4. Take the garlic bulb and remove the outside layer of skin. Cut the head of the garlic off and drizzle the bulb with olive oil.
5. Place the butternut squash and garlic bulb in the oven for about 30 minutes, until the butternut squash is golden brown. 6. Remove from the oven and let cool for 20 minutes.
7. Scoop the roasted squash out of the skin and into a blender. Scoop each garlic clove out of the garlic bulb and add them to the squash.
8. Add vegetable broth and almond milk. Blend the squash mixture until it reaches the consistency of a creamy bisque.
9. Return the mix to a stovetop pot and heat on low for 5-10 minutes. Add ginger and clove essential oils and stir until thoroughly blended. Add more salt and pepper to taste.