Roasted Butternut Squash Soup

This roasted butternut squash soup can be made on the stovetop or in the Instant Pot. It’s super creamy (without the cream) & full of delicious roasted butternut squash, fabulous spices, and fresh ingredients. The soup is dairy free, paleo, Whole30 compliant and can be made vegan, too.

Course Soup

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 293kcal

Author Monica Stevens Le

Ingredients

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 or vegetable broth
1/8 teaspoon ground nutmeg
2 tablespoons grass-fed butter substitute avocado oil for vegans
1/2 lemon juiced
sea salt to taste
black pepper to taste

Instructions

Stove Top

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 or use an immersion blender. Blend on the soup setting or medium-high speed until it is creamy throughout.
Add the butter and lemon juice. Blend well once more. Taste the soup and add more salt and pepper to your taste preference. Serve hot.

Instant Pot

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.
Turn on Instant Pot and hit the “saute” button. Let heat up for 2 minutes and add the last tablespoon of oil. Add chopped shallot, onions, 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 butternut squash into the pot with broth and spices. Put the lid on and turn the valve to “sealing.” Hit the “manual” button, and make sure it is set to “high pressure.” Set the time to 5 minutes. Let the pressure release naturally for 10 minutes when it is done. Carefully switch the valve to “venting” and let the rest of the steam escape. Once it is done, carefully remove the lid, and blend with an immersion blender or transfer to a regular blender pitcher. Add butter and lemon juice. Blend well once more. Taste the soup and add more salt and pepper to your taste preference. Serve hot.

Nutrition