The weather is finally getting colder, and we are gearing up with this roasted butternut squash soup. It’s super creamy (without the cream) & full of delicious roasted butternut squash! The soup is also whole30 compliant and can be made vegan.
An easy, one bowl, roasted butternut squash soup recipe!
You guys, this roasted butternut squash soup recipe was something that I posted THREE years ago. I am going to go ahead and leave most of my writing alone, but I’ll be sure to update you all towards the middle of the post 😉
This soup makes me think of fall and winter, simultaneously. What’s better than making a simple yet flavorful soup in under one hour?
I don’t think anything is, except maybe getting to keep that pot of soup to yourself.
Don’t get me wrong, I love sharing with others.
I just prefer not to share creamy roasted butternut squash soup, okay? Okay- glad that’s settled. What I love about this recipe, in particular, is how low maintenance it is to whip up.
All you will need to do is turn on your oven to roast the squash and a high-speed blender or immersion blender to mix everything together.
You don’t need to let this soup sit on the stove for hours and hours to develop flavor!
Can we all start cheering for saving time and energy in the kitchen?’
Want to know why butternut squash soup is better than the rest? It’s because butternut squash is pumpkin’s brother from another mother.
The flesh looks the same and they both have that sweet, nutty taste.
However, this soup is less spicy and easier to eat the entire pot of.
Do you understand when I’m joking with you? I wonder if my jokes come across well or if people just think I have a serious problem with portion control.
In regards to this soup, what’s true is the latter.
I really can polish off an entire pot of creamy homemade butternut squash soup. You’re welcome to come over and watch me do so. I’m not shy.
This recipe will yield about 4 nice sized bowls of soup. If you are inviting guests over, I recommend you double it. Like I said, you will want to keep it to yourself!
More like this:
I decided to remake roasted butternut squash soup because I wasn’t really into the photos I had up before.
They didn’t showcase how creamy and dreamy this soup really is. I made a single batch, and leave it up to Tim to have polished it off in just under 24 hours.
Thanks babe. I wasn’t hungry last night after spending all day with Sophie- don’t worry about me 😉
If you’ve got yourself geared up for starting a Whole30 soon or need inspiration for easy weeknight meals or one pot soup deliciousness, look no further.
The roasted butternut squash soup will become the entire family’s favorite, I can pretty much guarantee it!
Roasted Butternut Squash SoupThe weather is finally getting colder, and we are gearing up with this roasted butternut squash soup. It’s super creamy (without the cream) & full of delicious roasted butternut squash! The soup is also whole30 compliant and can be made vegan.
- 1 large butternut squash halved vertically and seeded, about 3 pounds
- 3 tablespoons extra virgin olive oil divided (see instructions)
- 1 large shallot diced
- 1/2 large yellow onion diced
- 1 1/2 teaspoons sea salt
- 6 garlic cloves pressed or minced
- 4 cups bone broth- Find Here! or vegetable broth
- 1/8 teaspoon ground nutmeg
- sea salt to taste
- black pepper to taste
- 2 tablespoons ghee substitute avocado oil for vegans
|Cook Time||45 minutes|
|Prep Time||10 minutes|
- Preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
- Place the butternut squash on the baking sheet and drizzle with roughly 2 tablespoons of extra virgin olive oil. Using your hands, rub the oil all over the inside and outside of the squash and sprinkle both sides with salt and pepper, to taste. Turn the squash flesh side down and roast until it is tender and completely cooked through, approximately 40-50 minutes depending on the thickness of your squash. Set the squash aside until it’s cool enough to handle, roughly 15 minutes. Use a large spoon to scoop out the seeds and discard. Transfer the flesh into a large bowl and discard the skin.
- In a soup pot, heat up 1 tablespoon of oil until simmering. Add the chopped shallot, onion and salt. Cook, stirring often, until the shallot and onions have softened and are starting to turn golden, about 4-5 minutes. Add the garlic and cook until fragrant, about 30 seconds, stirring frequently.
- Add the butternut squash into the pot with the broth and spices. Let the mixture come to a boil over medium heat. Transfer the soup into the pitcher of a high-speed blender. Blend on the soup setting or medium-high speed until it is creamy throughout.
- Add the ghee or oil and blend well once more. Taste the soup and add more salt and pepper if you need to. Serve hot!