Not much better than a healthy creamless roasted butternut squash soup! Super easy to prepare and fills you up on a cool day! this is vegan, gluten-free, paleo friendly, and Whole30! Freezes well too!Jump to Recipe
We had a ridiculously busy few days and my family is working a lot of hours! Whether on a sports field, tv studio, restaurant, or school they are busy, tired, and hungry! There is also a lot of germs flying around and this is when I focus on making sure there are a lot antioxidant filled veggies into as many meals as possible! Thus one of my family favorites is this super healthy creamless roasted butternut squash soup! A keeper, people, actually a no-brainer and super tasty!
This is also pleasing my veggie/vegan girls because I use vegetable stock. Store bought is fine, I happen to have used a home made veggie stock. That recipe coming next week! But seriously, a good store bought veggie stock is perfectly fine too! I start with a mirepoix base, I know so fancy right! Its just a combo diced onions, celery and carrots but mirepoix is just one of my favorite words and lets face it, when can I use that on the lax field! I roast a butternut squash and combine with veggie stock! The soup gives a texture of a creamy soup yet its creamless. I puree the soup and it becomes thick, rich, and cream-like! Yet its super healthy and low in calories and fat!
I have made a lot of soup in my life! This is a true classic one for my family! I have to say roasting the butternut squash soup add a ridiculous amount of flavor. My friends tell me peeling and dicing a butternut squash is too much, okay?? Not for me but I get it! So I have played around and to be honest, slicing a butternut squash in half, removing the seeds, adding a wee bit of coconut oil, salt and pepper gives a fabulous flavor. So I now don’t even bother chopping up the butternut squash when I make this recipe!
Short and sweet! This is a fabulous soup! Butternut squash is an amazing veggie with many health benefits! Here are a few:
For all my fellow stroke survivors, this is an awesome veggie to keep your blood pressure in a check! Helps with your eyesight, not mine, but hopefully your! As my family requested this week, can boost the immune system and prevent inflammation. Weight loss, who isn’t always looking to keep their weight in check. This soup is filling and ridiculously low in calories and fat! yaayy!
I hope you add this to your Soup/ Holiday/ Christmas/Thanksgiving/ Fall Pinterest Boards! I’d love for you to follow me on Pinterest! I’m always pinning from amazing bloggers!
I’d love for everyone to make this yummy Healthy Creamless Roasted Butternut Squash Soup! I’d love to hear how you enjoyed the recipe! So let me know here by leaving a comment! Its always great when you share your recipe on Instagram! Use #everydayeileen, so I can see and share your recipes!
Feel free to subscribe to my newsletter to never miss a recipe!
Thank you for the continued support! I am forever grateful to you all!
Healthy Creamless Roasted Butternut Squash Soup
A healthy creamless roasted butternut squash soup that is delicious. Roasting the butternut squash adds wonderful flavor to the soup. Pureeing the soup adds a creamy texture without adding calories. This is a vegan, paleo, whole 30 soup that is great for any day of the week Perfect for any and Holiday celebration. Freezes well!
- 1 large butternut squash, sliced in half and seeded
- 2 large carrots, peeled, roughly chopped
- 2 stalks celery, roughly chopped
- 1 large onion, peeled and diced
- 1 clove garlic, peeled and minced
- 32 ounce vegetable stock, homemade or store bought. fat-free and low-sodium
- 2 teaspooon coconut oil, divided
- salt and pepper, to taste
- coconut milk, garnish optional
- basil, chiffonade, garnish optional
To Roast Butternut Squash
Preheat oven to 400 degrees.
To the flesh of the sliced butternut squash, drizzle and blend the coconut oil. Season with salt and pepper, to taste.
Place both pieces of squash, flesh side down onto a cookie sheet. Place in oven and cook 45 minutes. Check for doneness. Fork should insert to butternut squash flesh easily. If not done, check every 5 minutes for doneness. ``
Remove from oven. Let cook slightly.
Remove the flesh and discard the skin of the butternut squash.Set the butternut squash flesh aside until ready to add to soup.
To Prepare the Soup
In a large Dutch Oven, over medium heat, add a teaspoon of coconut oil. Add in the carrots, celery, and onion. Saute for about 5 minutes to soften the vegetables. Add in and saute the garlic for another minute.
Add the vegetable stock and butternut squash,. Bring to a boil. Reduce heat to low, simmer for about 10 minutes
Use an immersion blender to blend the soup until smooth. If you do not have an immersion blender. PLace half the soup in blender. place top and cover top with a towel. Hold towel on top and blend till smooth. Do the same with second half of soup.
Soup will be ready to serve. This is an easy make ahead soup. Can re-heat on second day. Also perfect as a make ahead soup. Freezes well, I prefer no longer than 3 months. Defrost in fridge. Reheat and enjoy.