Roasted Butternut Squash Soup Recipe

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Roasted Butternut Squash Soup Recipe, creamless, smooth and slowly roasted veggies make the most decadently better for you soup.  The soup flavors are robust and blend quickly together once the veggies are roasted. The soup is vegan, naturally gluten-free, low-fat, and low-calorie. Plus it freezes well and a great to any meal plan menu.

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! Butternut squash has a long shelf life and right now that’s a big plus when storing veggies.

I have been making this recipe for years with many different versions! Roasting butternut squash with a little coconut oil and seasoning adds a lot of flavor to the squash! I then add the roasted squash to veggie stock, seasoning, and herbs to make a delicious creamless butternut squash soup!

 Roasted Butternut Squash Soup:

According to Harvard, The Nutritional Source, 

• This is an awesome veggie to keep your blood pressure in a check!
• Loaded with Vitamin A which helps maintain skin and hair!
• Dietary fiber can boost the immune system and prevent inflammation.
• Weight loss, who isn’t always looking to keep their weight in check.

Roasting Butternut Squash

The squash can be roasted in small pieces as I do in this recipe. However, you can slice the squash and remove the seeds and roast the two pieces.  I tend to like the smoky flavor the cubed squash gets as it cooks.

How to store roasted butternut squash soup:

The soup can be kept in the fridge after it has been made in a well-sealed container for about 3 days.

You can freeze the soup for up to 3 months. Defrost in the fridge and reheat until warm, about 10 minutes over medium heat.

If you prefer a very creamy soup or for variety, add a can of coconut milk before pureeing the soup.

Low-fat Potato Leek Soup: Another creamless favorite soup.  Potato Soup, hearty and delish!

 Dairy-Free Corn Potato Chowder: A favorite chowder with fresh flavors from corn and potatoes for a delectable dinner.

Butternut Squash and Sweet Potato Soup: Another favorite soup the family loves that’s so tasty and the kids don’t even realize how healthy it is and it’s so good.

Vegetable Barley Soup from my friend Lisa at Jersey Girl Cooks is full of flavor and nutrition.

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• 6 Quart Stockpot: This Anolon pot is one that I use often. Heats quickly and easy clean-up.
• Immersion Blender: please have one in your kitchen for quick pureeing.

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How to Peel Butternut Squash

• Slice squash in half. Remove the seeds, discard or roast some for snacking.  Peel the exterior of the squash before slicing and roasting.

How to make a great roasted butternut squash soup recipe

1. Roast veggies for about 40 minutes.
2. Add the veggies to a soup or stock pot.
3. Cover with veggie stock. Bring to a boil, reduce and heat for about 5 minutes.
4. Puree soup, check the seasoning, serve, enjoy!

Looking for tasty Holiday Recipes, try these:

Roasted Bourbon Maple Turkey Breast

Slow Cooker Homemade Apple Cider

Green Beans with Mushrooms and Shallots

Creamy Roasted Butternut Squash Soup

Enjoy a low-fat tasty butternut squash soup that is made with pure fresh ingredients without any cream. A better for you soup that also freezes really well.

4.89 from 9 votes

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Course: Appetizer, Main Dish, Soup

Cuisine: American

Keyword: fall/winter comfort soup, pumpkin, fall dessert, Thanksgiving dessert

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 6 cups

Calories: 128kcal

Author: Eileen Kelly

Ingredients

• 1 large butternut squash, sliced in half, seeded, cut into 2-inch cubes about 2-3 pounds
• 2 large carrots, peeled, cut in 2-inch slices
• 2 ribs celery, cut into 1-inch slices
• 1 large onion, peeled and quartered
• 2 cloves garlic, peeled
• 32 ounces vegetable stock, homemade or store bought Note 1
• 2 Tablespoons coconut or olive oil
• salt and pepper, to taste

US Customary - Metric

Instructions

To Roast Butternut Squash

• Preheat oven to 400 degrees.
• Place prepared squash, carrots, celery, and onions on a baking tray.
• Sprinkle with oil. Season with salt, pepper, and thyme.
• Roast for 40 minutes, flipping veggies halfway through baking. Veggies should be fork tender when cooked through.
• During the last 5 minutes, add the garlic cloves.
• Once veggies are cooked, remove from the oven.
• In a large Dutch Oven, over medium heat, add the vegetable stock and roasted veggies.
• Bring to a boil. Reduce heat to low, simmer for about 5 minutes
• Use an immersion blender to blend the soup until smooth.  If you do not have an immersion blender. Place half the soup in a blender. place top and cover top with a towel. Hold towel on top and blend until 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 the second day. Also perfect as a make-ahead soup.  Freezes well, I prefer no longer than 3 months.  Defrost in the fridge. Reheat and enjoy.

Notes

Note 1: This recipe uses low-sodium vegetable stock. Chicken stock can be used if you are not Vegan.

• Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 6servings | Calories: 128kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 638mg | Potassium: 588mg | Fiber: 4g | Sugar: 6g | Vitamin A: 17679IU | Vitamin C: 30mg | Calcium: 81mg | Iron: 1mg

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