Roasted Butternut Squash Soup is a cozy soup recipe made from simple ingredients. Butternut squash is tossed with olive oil and herbs and roasted to perfection. It is then blended until smooth and creamy with almond milk and chicken stock. Completely dairy and gluten free! It’s so decadently good that you can’t even tell the difference.
Start with the butternut squash. You want to choose one that is on the larger side since it is the main attraction in this soup. Peel it, cube it, toss it and roast it. Easy peasy lemon squeezy. If you don’t have time to peel and cube your own butternut squash, you can usually find pre-cut butternut squash in your local grocery stores nowadays. How handy is that?
Up next comes the fun part: blending it all together! If you have a hand immersion blender (this one is my fav), that tends to work the best. If not, a blender or food processor will work as well! You may just have to blend it up in batches as it is a lot of butternut squash. Either way, you get a creamy, dreamy soup.
Serving this soup couldn’t be any easier. Simply ladle it into your bowl, top with desired toppings (my favs are goat cheese crumbles and pumpkin seeds!) and serve with some crunchy bread. Crunchy bread is a must with this Roasted Butternut Squash Soup! I made a quick garlic bread out of a baguette, melted butter and some garlic salt and it was a home run.
Another way that you can serve this soup is with roasted veggies as the toppings! We typically do a combination of everything to make it more of a complete meal. Roast up some broccoli, sweet potatoes, zucchini or cauliflower and pile them high on top. This butternut squash soup is a great dipping sauce!
A healthy, cozy soup that only requires a few simple ingredients. Count me in! Whether you are serving this soup for a weeknight dinner, entertaining guests or putting it on your holiday table, it is bound to be a crowd pleaser.
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Thanks for following and cooking along with me!