As the temperatures begin to drop, make our recipe for roasted butternut squash soup! This soup gives us a warm and cozy feeling. A soup recipe that is so surprisingly healthy, too. Low in calories, super high in flavor and made with only a few ingredients! It’s plant-based letting the true star of the dish, the squash shine through. Forget about all those heavy ingredients like butter, creams and added sugars that tend to be the main components in similar soup recipes.
Butternut squash is low in fat and loaded with fiber, potassium and vitamins A, B6, C and more. A true winner for a heart-healthy diet!
How to MAke Roasted Butternut Squash Soup
Simply roast the squash and apples with a drizzle of olive oil and a dash of salt and pepper. The best part happens as the squash and apples are baking in the oven. Meanwhile, in a stockpot, add the onion and sauté. Place the squash, apples and onions in a blender. Blend on high and watch the magic happen! Slowly add in low sodium vegetable stock until the mixture becomes smooth and silky. Although other recipes use an immersion stick blender, we find that the best consistency comes from using a blender. Add the blended mixture back to the pot where you sautéed the onions and the basic soup is formed. Next, add in the remainder of the vegetable stock, spices and simmer on low. The final touch is stirring in the unsweetened almond milk and topping the soup with thyme.
Jazz up the soup by adding other ingredients such as pepitas (pumpkin seeds), nuts or even crispy baked brussel sprouts!
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Roasted Butternut Squash Soup
Ingredients
- 2 butternut squash
- 2 apples any type will do
- 2 tbsp olive oil
- 4 cups vegetable broth
- ½ cup diced onion
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp thyme
- 1 cup unsweetened almond milk or nondairy milk of choice
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Thoroughly wash the butternut squash and cut in half lengthwise. Scoop out all of the seeds and discard. Drizzle the flesh side of the squash with olive oil, salt and pepper and place flesh side down on a parchment lined baking sheet and place in the oven.
- Wash, peel and core the apples and cut into quarters. The apples will cook quicker than the squash so add to the oven after the squash has cooked for about 20 minutes. Continue cooking for 20-30 minutes until the squash and apples are fork tender. Remove form the oven and allow to cool.
- Meanwhile dice the onion and add to an olive oil coated stock pot. Sprinkle with salt and pepper and cook until onions are translucent.
- Add the onions to a blender with the apples and scooped out squash. Blend by adding vegetable broth a little at a time until smooth. Then add back into the stock pot with the remaining vegetable broth.
- Add in the cinnamon, nutmeg and thyme and bring to a gentle boil.
- Remove from the heat and stir in the unsweetened almond milk. Top with additional thyme and serve.
