Roasted Butternut Squash Soup

It’s Fall, Y’all! Forget pumpkin spice for a minute and let’s get down with this amazing butternut squash soup recipe. Soup is so underrated. It’s warm and filling and nutritious and even hydrating. It’s just the best thing ever invented. Once the weather starts cooling down, my soup cravings definitely go up!

This recipe is a magnificent sidekick for any protein. You can also up the protein game by adding a dollop of greek yogurt into the soup, but honestly… this is so creamy already it just really doesn’t need anything else. It’s so good! And it’s even better the next day. Yep. One of those.

Can you tell I’m completely obsessed with this soup right now? Because I am.

 

Roasted Butternut Squash Soup

Per bowl (big bowls) 250 calories, 8.1 fat, 46.1 carbs, 3.8 protein.

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 250 kcal
Author lisa

Ingredients

  • 3 lbs butternut squash
  • 1 tbsp avocado oil
  • 1/4 cup shallot, chopped about 1-2 shallot bulbs
  • 1 tsp salt
  • 1 tbsp maple syrup
  • 1/8 tsp ground nutmeg
  • 1/8 tsp thyme or to taste
  • 1/8 tsp allspice or to taste
  • 4 cups broth (i use broth concentrate with water)
  • 1 tbsp butter

Instructions

  1. Preheat your oven to 425. Put on your brave pants and chop your squash in half, also scoop out all the seeds and stringy stuff. Rub or spray some oil on the cut side and place it cut side down on a parchment paper lined baking sheet and shove that sucker in the oven.

  2. Let it roast for 45-50 minutes. Mine came out pretty blistery but it was perfect.

  3. Put a little oil, chopped shallot, and salt to a medium skillet or pot if you're going to serve it from the pot. Let the shallot start to brown a little and add the garlic after a few minutes.

  4. Transfer the shallot/garlic to your blender. Once the b-nut squash is done roasting, scoop it away from the skin and add that to the blender as well. 

  5. Add your flavor sprinkles (cracked pepper, nutmeg, thyme, allspice), butter, syrup, and broth and carefully blend until smooth. If your blender is over the max fill line you might have to work in batches. You could also just leave everything in the pot and use an immersion blender.

  6. Sprinkle some more cracked pepper on top and take a picture for your blog! 😛