Roasted Butternut Soup

By Jessica Campbell, MS, FNTP

Butternut squash make beautiful nourishing soups. Buy them in winter when they're plentiful and affordable. Roast the squash first to caramelize the natural sugars and add a bit of curry to deepen the flavor. You can cut them in half, bake them face down on a cookie sheet and then scoop out the flesh. Or you can use peeled and chopped squash, rubbed in coconut oil or olive oil, and then baked.

Sometimes I cut up a few different winter squash to vary the flavor and toss in the onion too. There is a lot of wiggle room in this recipe for you to find a soup that you love and nourish your families bellies!