Butternut Squash Soup

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There is nothing better in the cooler months than homemade Roasted Butternut Squash soup. Simply roast the produce on a baking sheet for a over the top, creamy and delicious soup.

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I can’t even begin to tell you how smooth, thick and comforting this roasted butternut squash soup recipe. You just have to trust me and make it for yourself!

Related: How to Microwave Spaghetti Squash

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How healthy is butternut squash soup?

Butternut squash soup is actually a very healthy recipe. Squash is packed with vitamins, minerals, fibers and antioxidants along with being low in calories.

How to roast butternut squash?

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Begin by slicing the squash in half, lengthwise (see in the video below). Then scoop out the seeds. Place face down on a baking sheet. In a preheated 400° oven, roast the squash 40-45 minutes, depending on the size of the squash.

Remove from the oven and allow to cool for 8-10 minutes so that you can handle the squash. Using a spoon, remove the squash from the skin.

Ingredients Needed

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• butternut squash
• garlic
• onion
• red apple
• vegetable broth
• coconut milk

Optional Toppings: sour cream, yogurt, pumpkin seeds, croutons

How to Make Butternut Squash Soup

Preheat the oven to 400°. Line a baking sheet with parchment paper.

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Slice the butternut squash in half, scoop out the seeds and place cut side down on the baking sheet.

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Next, slice the top off a head of garlic. Drizzle with olive oil and season with salt and pepper. Wrap in aluminum foil and place on the baking sheet.

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Place the onion on the baking sheet as well and drizzle with olive oil, salt and pepper.

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Next, place the baking sheet in the oven and roast for 30 minutes. Remove from the oven and add the diced apple with the onion and toss together. Roast for another 15-20 minutes, until the squash is tender and garlic is fragrant.

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Remove the garlic from the aluminum foil and allow to cool. Scrape the skin of the squash out.

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In a blender, add the squash, onion, apple, broth, coconut milk and garlic clovers. Puree until smooth, starting on low and moving to high to avoid any splashing. Add more broth as desired to reach your desired consistency.

Season with salt and pepper to taste.

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More Delicious Recipes to Try

• BBQ Chicken Stuffed Squash
• Vegetable Fried Rice
• Turkey Meatballs
• Easy Mushroom Tortellini
• Potato Soup Recipe
• Butternut Squash Mac & Cheese

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Yield: 4

Roasted Butternut Squash Soup

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There is nothing better in the cooler months than homemade Roasted Butternut Squash soup. Simply roast the produce on a baking sheet for a over the top, creamy and delicious soup.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 butternut squash
• 1 head of garlic
• 1 white onion, 1" pieces
• red apple
• vegetable broth
• coconut milk
• Optional Toppings: sour cream, yogurt, pumpkin seeds, croutons

Instructions

Preheat the oven to 400°. Line a baking sheet with parchment paper.

Slice the butternut squash in half, scoop out the seeds and place cut side down on the baking sheet.

Next, slice the top off a head of garlic. Drizzle with olive oil and season with salt and pepper. Wrap in aluminum foil and place on the baking sheet.

Place the onion on the baking sheet as well and drizzle with olive oil, salt and pepper.

Next, place the baking sheet in the oven and roast for 30 minutes. Remove from the oven and add the diced apple with the onion and toss together. Roast for another 15-20 minutes, until the squash is tender and garlic is fragrant.

Remove the garlic from the aluminum foil and allow to cool. Scrape the skin of the squash out.

In a blender, add the squash, onion, apple, broth, coconut milk and garlic clovers. Puree until smooth, starting on low and moving to high to avoid any splashing. Add more broth as desired to reach your desired consistency.

Season with salt and pepper to taste.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 301Total Fat: 17gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 251mgCarbohydrates: 33gFiber: 6gSugar: 10gProtein: 8g

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