This Roasted Butternut Squash Soup recipe is healthy, easy to make and perfect for the cold-weather season! (vegetarian, paleo, vegan)
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4.5 from 4 votes

Roasted Butternut Squash Soup Recipe

This Roasted Butternut Squash Soup recipe is healthy, easy to make and perfect for the cold-weather season! (vegetarian, paleo, vegan)
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Soup
Cuisine: Mexican
Servings: 6 servings
Calories: 208kcal
Author: Isabel Eats

Ingredients

  • 3 pounds precut butternut squash (or about 2 small-medium whole butternut squash, cubed and peeled)
  • 2 medium yellow onions, roughly chopped
  • 2 tablespoons olive oil
  • 1 1/2 teaspoon dried rubbed sage
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon butter, or other cooking fat
  • 2 tablespoons minced garlic (about 6 cloves)
  • 6 cups vegetable or chicken stock

Optional toppings

  • roasted pepitas, Mexican crema or sour cream, fresh herbs

Instructions

  • Pre-heat oven to 400°F. Line two large baking sheets with aluminum foil and set aside.
  • In a small bowl, combine sage, salt, celery seed, thyme, black pepper and smoked paprika.
  • In a large bowl, add butternut squash, onions and olive oil. Toss to combine.
  • Add the spices and herbs to the butternut squash mixture and mix together until all the vegetables are evenly coated.
  • Evenly distribute the vegetables onto the two prepared baking sheets. Roast in the oven for 45 minutes. Set aside.
  • In a large pot over medium-high heat, melt butter. Add and cook for 30 seconds, until fragrant.
  • Add the roasted vegetables and stir to thoroughly mix with the garlic. Add 2 cups of stock.
  • Using an immersion blender, blend the vegetables carefully until completely smooth. You can also use a regular stand blender to blend the veggies in two batches. Be careful to not overfill the blender since veggies will still be very hot.
  • Add the remaining 4 cups of stock and blend again (or whisk thoroughly). Cover and cook for 5 more minutes.
  • Serve with roasted pepitas, Mexican crema or sour cream and fresh herbs if desired.

Notes


Nutrition Facts
Roasted Butternut Squash Soup Recipe
Amount Per Serving (1 /6th of recipe)
Calories 208 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Monounsaturated Fat 3g
Cholesterol 5mg2%
Sodium 363mg15%
Potassium 159mg5%
Carbohydrates 37g12%
Fiber 7g28%
Sugar 13g14%
Protein 4g8%
Vitamin A 24150IU483%
Vitamin C 73.4mg89%
Calcium 140mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1/6th of recipe | Calories: 208kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 363mg | Potassium: 159mg | Fiber: 7g | Sugar: 13g | Vitamin A: 24150IU | Vitamin C: 73.4mg | Calcium: 140mg | Iron: 2mg