Roasted Butternut Squash Soup
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.
Servings Prep Time
4-6 10minutes
Cook Time
45minutes
Servings Prep Time
4-6 10minutes
Cook Time
45minutes
Ingredients
  • 1 large butternut squashhalved vertically and seeded, about 3 pounds
  • 3tablespoons extra virgin olive oildivided (see instructions)
  • 1 large shallotdiced
  • 1/2 large yellow oniondiced
  • 1 1/2teaspoons sea salt
  • 6 garlic clovespressed or minced
  • 4cups bone broth- Find Here!or vegetable broth
  • 1/8 teaspoon ground nutmeg
  • sea saltto taste
  • black pepperto taste
  • 2tablespoons gheesubstitute avocado oil for vegans
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!