Roasted Butternut Squash Soup
By Marianne
Roasted Butternut Squash Soup
Course: LunchCuisine: AmericanDifficulty: Easy7
servings10
minutes54
minutes158
kcalNothing says cozy and flavorful like butternut squash soup but the trick to this tasty yet simple soup is the roasted butternut squash. The good news is you can choose frozen, already cubed squash from your grocers' freezer section and save time! Get ready for some creamy lusciousness! This soup is amazingly simple and delish!
Ingredients
3 lbs roasted butternut squash *see notes below
2 tbsp butter or olive or avocado oil for dairy free option
1.5 cups chopped yellow onion
1/4 tsp salt
1/8 tsp ground black pepper
1/8 tsp or more ground cinnamon ( ceylon is a great healthy option)
6 cups of vegetable or chicken broth
- Optional:
toasted pumpkin seeds for garnish
drizzle heavy cram or dairy free option for garnish
Directions
- Roast the butternut squash ( see notes for instructions). You can choose to make this ahead of time, or the day you will make this recipe. If you are roasting the squash the day of, make sure to begin roasting before you begin sauteing the onions since roasting requires roughly 30 minutes, depending on if you are using fresh or frozen squash.
- Melt the butter in a large pot over medium heat. Then add in the onion, salt, and pepper. Cook for 10 minutes or until the onions are soft.
- Add the roasted butternut squash cubes, and cinnamon. Stir for about 2 minutes, until the cinnamon is fragrant.
- Add in your choice of broth, bring the the soup to a boil over high heat. Reduce heat and simmer for 2 minutes.
- Puree all the ingredients in a high-powered blender in batches or use an immersion blender.
- Taste soup and add salt and pepper accordingly.
- Serve with or without optional garnish and enjoy!
Recipe Video
Notes
- You will roast your cubed butternut squash( frozen or fresh) on a parchment paper lined rimmed baking sheet. Drizzle with 3 tbs olive oil and 1/2 tsp salt, and 1/4 tsp pepper. Roast at 400 degrees. Roast for 30 minutes until the edges of the squash begin to brown. Adjust the time for frozen squash. Be sure to flip the squash for an additional 10 minutes. Do not overcook the squash.
- Store Leftovers in an airtight container in the fridge for up to 7 days but for best flavor eat within 3 to four days.
- Reheat on stovetop over medium heat about 5 minutes until heated through. If you are using a microwave heat in 15 second intervals until thoroughly warmed.
Small Steps, Big Changes!
Hi, I’m Marianne. You might believe that making slight tweaks to your way of life won’t have much of an impact. BUT, small, consistent actions do add up over time. My goal is to inspire you, no matter where you are in your healthy journey, to build simple habits using the most recent research, recipes, and resources.