Roasted Butternut Squash Soup
This is the time of year where salads just don’t cut it for lunch. When it is cold outside (and in my office) I crave something warm with my lunch. Butternut Squash soup is my go to in in the winter. This soup satisfies my need for something warm, is surprisingly filling and checks off a serving of vegetables for the day! Bonus that it is easy to make, stores easily and heats up well.
First let’s talk about butternut squash. I have made this soup with both a whole squash and the pre-cut, peeled and diced squash found in the produce section at my local grocery store. First option is a little more work but less expensive. Second option is the exact opposite. That being said, I usually go with the second option just for the time it saves. And since I can’t taste the difference, it works just as well!
Next our ingredients 1 large onion, 2 medium carrots, 4 cups chopped butternut squash, 3 cups low sodium chicken broth, salt and pepper. Optional ingredients are cinnamon, nutmeg and cream or milk.
Start by preheating your oven to 350. Dice the squash, carrots and onion. Place on a baking sheet sprayed with non-stick cooking spray. Season with salt and pepper. Place in oven and cook for 30-40 minutes or until tender. Heat a saucepan over medium heat. Transfer the cooked vegetables to the saucepan, add the chicken broth. Season lightly with salt and pepper. Cook over low heat for 30 minutes.
Add a dash of cinnamon and nutmeg. Use a handheld blender to puree soup or let the soup cool and transfer to a blender to puree. Add 1/4 cup of half and half or milk of choice. Stir well. Adjust seasonings as needed.
This recipe makes 4-6 servings, it really just depends what size serving you prefer. I store the soup in wide mouth quart size mason jars. They are easy to store, portable and easy to warm in. Enjoy!
XO,
Danelle
Roasted Butternut Squash Soup
Ingredients
- • 1 onion chopped
- • 2 carrots chopped
- • 4 c. butternut squash
- • 3 c. low sodium chicken broth
- • Option: cinnamon, nutmeg and milk
- • Salt and pepper to taste
Instructions
- • Preheat oven to 350 degrees
- • Line baking sheet with foil, spray with non-stick cooking spray
- • Place diced squash, onion and carrot on sheet. Sprinkle with
- salt and pepper
- • Roast squash, onions and carrots for 40 minutes
- • Once vegetables are tender, transfer to saucepan
- • Add 3 cups of chicken broth.
- • Simmer about minutes
- • Once vegetables are tender remove from heat.
- • Use a handheld blender to puree or allow to cool slightly and
- transfer to blender to puree.
- • Adjust seasoning as necessary. Add cinnamon, nutmeg and
- cream or milk of desired.
