Roasted Butternut Squash Soup Recipe
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4.5
18 reviews
Excellent
Roasted Butternut Squash Soup Recipe
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This Roasted Butternut Squash Soup recipe is healthy, easy to make and perfect for the cold-weather season! (vegetarian, paleo, vegan)
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Ingredients
- 3 pounds butternut squash or about 2 small-medium whole butternut squash, cubed and peeled, precut
- 2 medium onion roughly chopped, yellow
- 2 tablespoons olive oil
- 1 1/2 teaspoon sage dried rubbed
- 1 teaspoon kosher salt
- 1/2 teaspoon celery seed
- 1/2 teaspoon thyme dried
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon smoked paprika
- 1 tablespoon butter or other cooking fat, unsalted
- 2 tablespoons garlic about 6 cloves, minced
- 6 cups vegetable stock or chicken stock
Optional toppings
- pumpkin seeds roasted pepitas, fresh herbs
- Mexican crema
- sour cream
- herbs
Instructions
- Pre-heat oven to 400°F. Line two large baking sheets with aluminum foil and set aside.
- In a small bowl, combine sage, salt, celery seed, thyme, black pepper and smoked paprika.
- In a large bowl, add butternut squash, onions and olive oil. Toss to combine.
- Add the spices and herbs to the butternut squash mixture and mix together until all the vegetables are evenly coated.
- Evenly distribute the vegetables onto the two prepared baking sheets. Roast in the oven for 45 minutes. Set aside.
- In a large pot over medium-high heat, melt butter. Add and cook for 30 seconds, until fragrant.
- Add the roasted vegetables and stir to thoroughly mix with the garlic. Add 2 cups of stock.
- Using an immersion blender, blend the vegetables carefully until completely smooth. You can also use a regular stand blender to blend the veggies in two batches. Be careful to not overfill the blender since veggies will still be very hot.
- Add the remaining 4 cups of stock and blend again (or whisk thoroughly). Cover and cook for 5 more minutes.
- Serve with roasted pepitas, Mexican crema or sour cream and fresh herbs if desired.
Nutrition Information
Show Details
Serving
1/6th of recipe
Calories
208kcal
(10%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Monounsaturated Fat
3g
(15%)
Cholesterol
5mg
(2%)
Sodium
363mg
(15%)
Potassium
159mg
(3%)
Fiber
7g
(28%)
Sugar
13g
(26%)
Vitamin A
24150IU
(483%)
Vitamin C
73.4mg
(82%)
Calcium
140mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1/6th of recipe | |
| Calories | 208kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 5mg | 2% |
| Sodium | 363mg | 15% |
| Potassium | 159mg | 3% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 24150IU | 483% |
| Vitamin C | 73.4mg | 82% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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