Roasted Butternut Squash Soup
User Reviews
4.9
240 reviews
Excellent
Roasted Butternut Squash Soup
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The PERFECT butternut squash soup with plenty of natural sweetness, a bit of spice, and unbelievably creamy texture. Simple methods and just 10 ingredients required for this dreamy soup perfect for the holidays and beyond!
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Ingredients
SOUP
- 5 cups cubed butternut squash, skin removed (~1 small butternut squash)
- 2 cups carrots (peeled and cut on an angle into ~1-inch slices)
- 1/2 medium white or yellow onion, sliced (~1 cup or 120 g)
- 5 cloves garlic, peeled (left whole or slightly crushed)
- 2 tsp avocado oil (if oil-free, sub a bit more maple syrup and/or a little vegetable broth)
- 2 tsp maple syrup
- 1 healthy pinch each sea salt & black pepper
- 1 ½ - 2 cups vegetable broth
- 2/3 cup light coconut milk, plus more for serving (or sub cashew milk)
- 1/4 tsp ground cinnamon
- 1 pinch nutmeg (optional)
- 1 pinch cayenne (optional)
FOR SERVING optional
- Toasted croutons (see notes for instructions)
- toasted pumpkin seeds (pepitas)
Instructions
- Heat oven to 400 degrees F (204 C). Line two baking sheets with parchment paper (as original recipe is written // adjust as needed if altering serving size).
- Add cubed squash, carrots, onion, and garlic to the baking sheet and drizzle with oil and maple syrup. Season with salt and pepper and toss to combine. Bake for 25-30 minutes, or until squash and carrots are tender.
- Transfer to a large pot or Dutch oven and add vegetable broth, coconut milk, cinnamon, nutmeg (optional), and cayenne (optional). Stir to combine, then bring to a simmer over medium heat. Then reduce heat to low, cover, and simmer for 5-10 minutes to allow the flavors to meld.
- Use an immersion blender or carefully transfer mixture to a high-speed blender (that’s safe for hot foods) and blend until creamy and smooth. If you prefer thinner soup, add more vegetable broth at this time.
- Taste and adjust flavor as needed, adding salt and pepper to taste, maple syrup for sweetness, cinnamon for warmth, nutmeg for nuttiness, or cayenne for heat.
- Enjoy as is, or top with toasted pepitas (pumpkin seeds) or croutons and an extra drizzle of coconut milk (optional). Store cooled leftovers covered in the refrigerator for up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat (or microwave) until hot.
Notes
- *Nutrition information is a rough estimate calculated with the lesser amount of vegetable broth and without optional ingredients. *To make croutons, slice day-old bread (we like sourdough) into cubes (it may be easier to cube a slice of bread with scissors if your bread is difficult to cut). Add to a baking sheet or oven-safe cast-iron pan and toss with a little oil, salt, pepper, and garlic powder. Bake for 5-10 minutes at 400 degrees F (204 C) or until golden brown and toasty.
Nutrition Information
Show Details
Serving
1cup
Calories
141
(7%)
Carbohydrates
27.4g
(9%)
Protein
2.9g
(6%)
Fat
3.9g
(6%)
Saturated Fat
1.6g
(8%)
Polyunsaturated Fat
0.38g
Monounsaturated Fat
1.33g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
173mg
(7%)
Potassium
699mg
(20%)
Fiber
7.5g
(30%)
Sugar
7.8g
(16%)
Vitamin A
26762IU
(535%)
Vitamin C
31.44mg
(35%)
Calcium
102.19mg
(10%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 6(1-cup servings)
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 141 | 7% |
| Carbohydrates | 27.4g | 9% |
| Protein | 2.9g | 6% |
| Fat | 3.9g | 6% |
| Saturated Fat | 1.6g | 8% |
| Polyunsaturated Fat | 0.38g | 2% |
| Monounsaturated Fat | 1.33g | 7% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 173mg | 7% |
| Potassium | 699mg | 15% |
| Fiber | 7.5g | 30% |
| Sugar | 7.8g | 16% |
| Vitamin A | 26762IU | 535% |
| Vitamin C | 31.44mg | 35% |
| Calcium | 102.19mg | 10% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
240 reviews
Excellent
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