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4.78 from 9 votes

Easy Roasted Butternut Squash Soup

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free, nut free, vegetarian
Calories: 47kcal
Author: Dani Spies

Ingredients

  • 1 large butternut squash about 3 pounds, peeled and seeded and cut in 1-inch chunks
  • 1 yellow onion chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups low sodium veggie broth

Instructions

  • Preheat the oven to 425 degrees F.
  • Place the squash and onions on a rimmed baking sheet and drizzle with the olive oil, salt, and pepper. Gently toss everything together to coat the squash .
  • Spread the squash and onions out into one layer (if needed, use two pans to avoid overcrowding) and roast for 25 to 30 minutes, turning once half way through.
  • Let the veggies cool down enough so that you can work with them and then place the roasted squash and onions in a high speed blender along with the broth. Blend until you have a rich, creamy soup (adjust broth as needed, you may need a little more or a little less).
  • Transfer to a pot and heat over a medium heat until warmed through. Adjust seasonings and enjoy.

Notes

*NOTE: I like to top with this soup with roasted pumpkin seeds and goat cheese.  This is of course optional, but very delicious.
 

Nutrition

Calories: 47kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2330mg | Potassium: 161mg | Fiber: 2g | Sugar: 5g | Vitamin C: 8.2mg | Calcium: 25mg | Iron: 0.2mg