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

Cook Time 50

Total Time 1

Servings 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