Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
If you love butternut squash but hate having to peel it and cut it, we have a great trick for you! It will save you a ton of trouble and will make this Roasted Butternut Squash Soup extra sweet and creamy (and as a bonus, you'll get to keep all your fingers..)

Roasted Buttenut Squash Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

Description

If you love butternut squash but hate having to peel it and cut it, we have a great trick for you! It will save you a ton of trouble and will make this Roasted Butternut Squash Soup extra sweet and creamy.


Ingredients

Units Scale
  • 1 large butternut squash
  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 3 medium-sized organic apples (gala or honey crisp work best), unpeeled, cut, and cored
  • 5 cups vegetable broth or vegetarian no chicken broth
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp ground black pepper
  • 1 tbsp agave, maple syrup, or raw honey (for non-vegan option)

Instructions

  1. Preheat the oven to 400ºF. Line a large baking sheet with parchment paper or aluminum foil
  2. Place the butternut squash, whole, on the lined baking sheet and bake for 1 hour and 20 minutes. Remove it from  the oven and set it aside, until it's cool enough to handle
  3. Cut it in half length-wise. Scoop out the seeds, turn it skin side up, and remove the skin with your hands. Place the flesh in a bowl and set aside.
  4. Heat the olive oil in a large soup pot. Add the diced onion and cook over medium heat for 5-6 minutes. Add butternut squash and mash it with the back of a large wooden spoon
  5. Add the apples, broth, salt, cinnamon, pumpkin pie spice, and pepper. Bring to a boil, reduce the heat, and simmer, covered, for 45 minutes
  6. Let the soup cool completely and blend until smooth and creamy
  7. Pour the blended soup back into the pot, add agave, and cook on low for another 15-20 minutes
  8. Adjust seasoning to your liking. 
  • Prep Time: 15 mins
  • Cook Time: 2 hours 30 mins
  • Category: Soup
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 106
  • Sugar: 11
  • Sodium: 439
  • Fat: 3.3
  • Saturated Fat: 0.5
  • Unsaturated Fat: 2.6
  • Trans Fat: 0
  • Carbohydrates: 20.5
  • Fiber: 3
  • Protein: 1
  • Cholesterol: 0

5 Secrets to Tasty Meatless Recipes 

Impress your taste buds and revolutionize your cooking! 

Free email series to unlock