You may not have asked the question, girl, but here is my answer to what I whip up when I don’t feel like cooking in the colder months. It’s quick, easy, and customizable: my roasted butternut squash soup. This recipe requires no skill and very little time to turn out delicious. Bonus: the leftovers make a great pasta sauce the next day (no alterations necessary).

Roasted Butternut Squash Soup

Serves 4

Ingredients:
4-5 large cloves garlic, peeled
1 medium yellow onion, peeled and quartered
1 butternut squash, peeled and cubed (or pre-cut)
1-2 T olive oil
1 t salt
Heavy pinch or two cayenne pepper (optional for others, essential for me)
1 T white miso paste
1 13.5 oz can full fat coconut milk
1 c vegetable broth
Pinch smoked paprika

Pre-heat oven to 390F. Place garlic, onion, and butternut squash on parchment lined cookie sheet and drizzle with olive oil, salt, and cayenne pepper. Roast in oven for 20 minutes. The vegetables should be fork tender when done.

Blend roasted vegetables with white miso, coconut milk, vegetable broth, and smoked paprika until smooth. Add salt and black pepper to taste.

Enjoy!

Customization suggestions: Add more or less stock based on your preferred consistency. Blend in cannelloni beans or top with roasted chickpeas for some extra protein. Use curry powder (1-2 t) in place of smoked paprika for a curried roasted butternut squash soup. Let your creativity (and favorite flavors) be your guide.