It’s NOVEMBER?! When did that happen? I’m still trying to wrap my head around summer being over. Maybe it’s just our crazy weather here. It’s not scorching hot anymore, but we’re a far cry from sweater weather. But roasted butternut squash soup does the trick!
What you can do to get more in the Fall mindset (even if it’s still 85 degrees out) is cook with all of the Fall flavors! I kinda have a Fall cooking bucket list. I’ve made pumpkin muffins, pumpkin chocolate chip cookies, and I just whipped up this Roasted Butternut Squash Soup.
This is actually a soup I made back in my internship days about three years ago. If you stalk my Instagram enough, you’ll see the original post where I shared the original roasted butternut squash soup!
Now, I’m sure there are thousands of butternut squash soup recipes out there. I even had one with lots of variation suggestions come up on my Instagram feed last week. But this one is sooooooo easy, and it’s soooo delicious I just had to share it.
Basically, you just roast these veggies, add them to a blender with some vegetable broth, and blend. I plan on taking this roasted butternut squash soup to lunch this week and topping it with some hemp or pumpkin seeds, along with some coconut milk or sour cream. I think this soup would also be good topped with some rotisserie chicken or chicken sausage. Or served along side a salad like this Broccoli Walnut Crunch Salad or Classic Coleslaw.
- Keep it vegan by simply omitting the butter or adding earth balance instead. You could also try olive or coconut oil.
- To make a more savory soup, swap the apple for red bell pepper
- Change the flavor profile with different seasonings like sage, pumpkin spice seasoning, or curry powder
- Make is superrrr creamy with coconut milk or regular milk (or cream!) instead of vegetable broth
Butternut Squash Soup
A simple and delicious fall soup
- 1 butternut squash peeled
- 1 green apple
- 4 garlic cloves
- 1 white onion
- 1 tbsp olive oil
- salt & pepper
- 2 tbsp butter
- 2 cups vegetable broth
Preheat oven to 400 degrees. Chop butternut squash, apple, and onion into 1 in pieces. Smash and peel garlic cloves.
Add to to baking sheet and drizzle with 1 tbsp olive oil, salt, and pepper.
Bake for 25 minutes.
Let vegetables cool for a few minutes. Then add to high powered blender with butter and vegetable broth. You may have to work in 2 batches.
Blend on hot soup blender function, or for about 2 minutes until completely smooth.
Top with pumpkin seeds, pumpkin spices, coconut milk, diced chicken, or whatever other toppings you prefer!
Nutrition Facts per serving: 190 calories, 9g fat, 26g carbs, 9g sugar, 5g fiber, 2g protein