Go Back
+ servings
Print Pin
4.92 from 12 votes

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.
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

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