Roasted Butternut Squash Soup

  • By KJ

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.

Roasted Butternut Squash Soup

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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Roasted Butternut Squash Soup


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour, 30 minutes
  • Yield: 6-8 servings 1x

Description

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.


Ingredients

Scale
  • 1 large butternut squash, peeled and cut into 1 inch cubes (about 4 cups of squash)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons seasoned salt
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons onion powder
  • 1/4 teaspoon ground cinnamon
  • 1 cup unsweetened almond milk
  • 2 cups chicken stock (or veggie stock)

Topping ideas:

  • Goat cheese crumbles
  • Pumpkin seeds
  • Roasted veggies
  • Croutons
  • Baguette/garlic bread

Instructions

  1. Preheat your oven to 400 degrees. Evenly spread the butternut squash cubes out onto a baking sheet. Drizzle with the olive oil, sprinkle with the seasoned salt, thyme, onion powder and cinnamon and toss to coat evenly. Roast the butternut squash for about 45 minutes or until fork tender and slightly caramelized.
  2. Transfer the cooked squash to a stock pot, pour in the almond milk and chicken stock and use a hand immersion blender to blend until smooth. If you don’t have a hand blender, you can either use a regular blender or a food processor. You may have to work in batches.
  3. Keep warm on low heat until ready to serve. Serve with desired toppings.

Notes

  • Milk or heavy cream can be subbed for the almond milk if desired.
  • Keep it vegan by using vegetable stock instead of chicken stock.
  • If your soup is getting too thick, you may need to add in a little extra stock, about a half cup at a time. Each butternut squash size is different and can make the soup thicker if it is a very large squash.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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