Roasted Butter (Sun Butter and Butternut Squash) Soup

Peanut-free, Tree nut-free, Gluten-free, Paleo friendly, Egg-free, Dairy-free

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Roasted butternut squash and Sunbutter soup!

Ingredients:*4 Tablespoons canola oil
*1 butternut squash, peeled, seeded, and cut into 2-inch chunks (I had a 2.5 lb gourd)
*2 cloves garlic,crushed
*1/2 sweet onion, finely diced
*3 cups vegetable stock
*1 cup smooth Sunbutter
*1 teaspoon freshly ground pepper
*1/2 teaspoon salt
*1/4 teaspoon cayenne pepper
*2 Tablespoons cream(optional)

Use a Glass Baking Dish,Like this!

This is a perfect dish for roasting squash

Instructions:1. Heat oven to 350 degrees F. Place your squash, garlic, and onion in a glass oven safe dish (like shown) and toss with the olive oil. Pour 1 cup of your vegetable stock over the squash mix and bake for approx. an hour (sometimes make take a little longer-you want the squash nice and soft!)

Roasted until Soft!

Onion,garlic and butternut squash chunks,roasted soft.

2. Check your roasting squash mix every 20 minutes or so, and add more stock if needed to keep the veg from scorching;stir as little as possible while roasting.

Blend until Smooth

No chunks!

3. Transfer the roasted squash mix (and any liquid left) into a large pot. Add the remaining stock,Sunbutter, salt & pepper, and cayenne pepper. Mix until blended. I recommend using a stick blender, to puree your squash smooth-or blend in a blender then add back to the pot. There should not be any chunks!

Simmer down!

4. Simmer over medium-low heat for 20-30 minutes. Add cream if you decide to use it, cook an additional 2 minutes, then stir and serve.

Makes 8 servings, or roughly 8 cups.

This work by Little Mom on the Prairie is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.