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.
- 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)
- Goat cheese crumbles
- Pumpkin seeds
- Roasted veggies
- Baguette/garlic bread
- 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.
- 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.
- Keep warm on low heat until ready to serve. Serve with desired toppings.
- 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.