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Butternut Squash Soup

butternut squash soup

This rich and flavorful roasted Butternut Squash Soup is creamy and comforting, with hints of cinnamon, nutmeg and a dash of cayenne – this soup will be your go-to all season long!
5 from 4 votes
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Calories: 220kcal

Ingredients

  • 1 tablespoon melted ghee or olive oil
  • 1 butternut squash large - roughly chopped, seeds removed
  • 3 large carrots - roughly chopped
  • ½ yellow onion roughly chopped
  • 2½-3 cups chicken stock - unsalted (can also use vegetable broth)
  • 1 tablespoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon cayenne pepper - optional
  • ½ teaspoon ground sage
  • ½ teaspoon ground thyme
  • sea salt and pepper - to taste (start with a teaspoon of each, and season from there)
  • roasted butternut seeds - cream, fresh herbs, to garnish (optional)

Instructions

  • First, preheat oven to 375 and line a baking sheet with aluminum foil or parchment paper.
  • Dice veggies, and add to lined baking sheet. Drizzle with melted ghee or oil. Sprinkle with cinnamon, nutmeg and cayenne pepper. Dash with a little sea salt and pepper.
  • Roast approx 40 minutes, until soft and caramelized. Once done, remove and allow to cool, about 7-10 minutes.
  • Place roasted veggies, stock, sage, thyme and a teaspoon or so of salt/pepper into blender. Process for 4-6 minutes, adjusting the amount of stock if necessary to thin the soup out a bit (start with 2.5 cups, and add as needed, if needed), until smooth.
  • Serve and enjoy!

Notes

this recipe can be made in advance and stored in freezer for easy grab and go. Will last in freezer, 3-6 months.

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 40g | Protein: 7g | Fat: 4g | Fiber: 8g
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