My favorite type of soup is Butternut Squash, hands down! It’s super-easy to make, vegan, naturally gluten-free and incredibly delicious. If you haven’t tried Butternut Squash, it has a sweet, and nutty flavor that is unbelievably tasty. When you roast, its a game changer.
Why you may ask? When you roast the Butternut Squash, the vegetable shines to caramelized perfection and transforms the soup that’s worthy of a special occasion.
Christmas has passed and it’s the New Year and this soup should be at the holiday table. If not for you to come up by yourself, you should make it for dinner at home with someone you love.
How to roast the Butternut Squash, keep scrolling…
Is Butternut Squash Healthy?
- Ummm Yeah! Butternut squash is high in vitamins, low in calories and has a lot of nutritional value. Now if you are Keto, this is for you.
- Butternut squash is rich in vitamin A, vitamin C, magnesium, and potassium.
- Butternut squash can even aid in fighting off diseases because It has antioxidants.
Why Roast Butternut Squash
I have four reasons why….
- Butternut squash tastes outstandingly delicious when roasted. It’s tender, caramelized, and leaves your how smelling so good.
2. Butternut squash is good for your health.
3. Roasted butternut squash is simple and easy to make. The only hard part is cutting it, and as you’ll see how below.
4. Very CHEAP to buy. I got mines from my local Dollar Store for $1. I know what you are thinking and yes the Dollar Store carries fresh veggies. You can also find them at your local grocery store for roughly $4 for just one and that’s a lot compared to the Dollar Store.
If you find it intimidating to cut a butternut squash, you are not alone! However, don’t let its odd shape and hard surface stop you from cooking it. The first thing you need is a cutting board and a sharp chef knife. Click Here for how to cut Butternut Squash.
(Click link above for step by step recipe)
- Butternut Squash.
- Olive Oil.
- Maple Syrup.
If you are always on a budget like me, you can find all ingredients at your local Dollar Store. However, the only ingredient that would be hard to find there is the Maple Syrup. You can find that yours local grocery store.
Creamy Roasted Butternut Squash Soup
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Yield: 6 -8 servings
- 2 cups chicken broth**
- 1 carrot, peeled and roughly chopped
- 1 Granny Smith Apple, cored and roughly chopped
- 1 medium (about 3–4 lbs) butternut squash, peeled, seeded and roasted
- 4 cloves garlic, peeled and minced
- 1 white onion, peeled and roughly chopped
- 1/4 teaspoon freshly-ground black pepper
- 1/2 teaspoon salt
- 1/8 teaspoon paprika
- Pinch of ground cinnamon and nutmeg
- 1/2 cup canned coconut milk (unsweetened)
- Optional garnishes: extra coconut milk, pumpkin seeds, and black peppers
** To make this recipe Vegan, instead of chicken, use vegetable broth.**
- Follow direction here, on how to roast the butternut squash before beginning this recipe.
- In a large pot, add vegetable stock, garlic, carrot, apple, onion, salt, pepper, paprika, cinnamon and nutmeg. Toss to combine.
- Cook on medium-high until the mixture reaches a simmer. Then cover, reduce heat to medium-low, and simmer for 20-30 minutes. You want to do it this way because all vegetables + fruit needs to be tender enough to be mash easily with a fork.
- Using a spoon, scoop out the butternut squash interior and place it in the pot. Toss to combine.
- Stir in the coconut milk.
- Pour mixture into a traditional blender, to puree the soup. Blend until smooth. You may need to do this in two batches, depending how big your blender is. Note: Be extremely careful not to fill the blender too full. The liquid will be hot. Another method if you don’t have this type of blender is to use an immersion blender and blend it until smooth in the pot.
- Taste, and season with additional salt and pepper as needed.
- Serve warm, topped with your desired garnishes.