Roasted Butternut Squash Soup {One Blender}
With only 6 main ingredients, this easy Roasted Butternut Squash soup is creamy, sweet, and absolutely delicious!
Servings: 4
Calories: 199kcal
Equipment
Ingredients
- 1 medium butternut squash roasted (2 1/2 - 3 cups cubed)
- 1 granny smith apple 1 cup cubed
- 1/2 of a sweet onion 1/2 - 2/3 cup chopped
- 3 small cloves of garlic
- 1 cup vegetable stock *
- 1 cup full fat coconut milk
- 1 1/2 - 2 tsp salt 1/2 tsp black pepper (or to taste)
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger optional
Instructions
- Preheat the oven to 375 F
- Peel the Butternut Squash with a peeler. Scoop out the seeds and chop them into cubes.
- Peel the apple, take out the core, and then chop into cubes.
- Roast the butternut squash and apple in 2 -3 tbsp avocado oil for 30 - 35 minutes or until soft enough to poke through easily with a fork.
- While the butternut squash and apple are roasting, roughly chop the onion and garlic. In a pan, heat 2 -3 tbsp avocado oil and sauté the garlic and onion for 4 - 5 minutes on medium heat until slightly brown and fragrant.
- Once all the ingredients are cooked, add to a high-speed blender. Pour in stock and coconut milk. Add salt, pepper, and nutmeg. Blend until smooth and silky.
- Garnish with extra coconut milk, crusty bread, toasted pumpkin seeds, parsley, and cayenne pepper. Enjoy!
Notes
1. * If you prefer more liquidy soup, add additional vegetable broth until preferred consistency.
2. See this post "Additional methods" for instructions of crockpot/slow cooker butternut squash soup.
Nutrition
Serving: 1g | Calories: 199kcal | Carbohydrates: 19g | Protein: 4g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 1854mg | Fiber: 4g | Sugar: 8g