Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup benefits from deeply caramelized butternut, creamy coconut milk, and a fresh herb and citrus sauce!

Roasted butternut squash forms the rich and creamy base of this butternut squash soup, made with coconut milk and topped with a fresh herb sauce.

INGREDIENTS

For the herb sauce:

Mint leaves

Cilantro

Fresh basil leaves

White wine vinegar

Orange juice

Garlic

INSTRUCTIONS

Preheat the oven to 425 degrees. Cut the butternut squash in half from top to bottom, then use a spoon to scoop out the seeds.

STEP 1

STEP 2

Meanwhile, make the herb topping. In a food processor, combine the mint, cilantro, basil, vinegar, garlic and orange juice.  Add 2 tablespoons olive oil.  Pulse until finely chopped.

STEP 3

When the squash is about 10 minutes away from being done, melt the remaining Tablespoon of butter in a Dutch oven or other large, heavy bottomed pot.

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