Roasted Butternut Squash Soup
This roasted butternut squash soup is an easy, cozy soup made with oven-roasted squash, onion, garlic, carrots, and apple, then blended smooth with broth for a creamy, comforting bowl of soup that's perfect for cold weather days.
Servings: 4 servings
Calories: 235kcal
Ingredients
- 1 medium butternut squash, peeled and cut into cubes (about 2 lb)
- 1 small yellow onion, quartered (or ¼-½ large onion)
- 4 cloves garlic, peeled
- 2 medium carrots, cut into chunks (or 1 cup baby carrots)
- 1 small apple, cored and cut into chunks
- 2-3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups chicken broth (or vegetable broth)
- ¼ cup canned coconut milk (or heavy cream)
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Add the butternut squash cubes, quartered onion, garlic cloves, carrots, and diced apple to a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss until everything is evenly coated.
- Spread the vegetables into a single layer on the baking sheet and roast for 25-30 minutes, stirring halfway through, until fork-tender and lightly browned around the edges.
- Add half the roasted vegetables and half the chicken broth to a blender and blend until smooth. Repeat with the remaining vegetables and chicken broth.
- Pour the blended soup into a large pot or saucepan. (If preferred, you can add everything directly to a pot and blend with an immersion blender instead of using a blender.)
- Stir in the heavy cream or coconut milk, if using. Warm over medium heat, stirring occasionally, until heated through.
- Taste and adjust salt and pepper as needed. Serve immediately and enjoy!
Notes
- Cut the butternut squash, carrots, and apple into similar-sized pieces so they roast evenly.
- Don't overcrowd the baking sheet; use two pans if needed so the vegetables roast instead of steam.
- Blend the soup longer than you think you need to for the smoothest texture.
- For a lighter soup, skip the cream - the roasted vegetables still create a creamy result.
- Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 235kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 1268mg | Potassium: 910mg | Fiber: 6g | Sugar: 11g | Vitamin A: 25052IU | Vitamin C: 46mg | Calcium: 123mg | Iron: 2mg
