Roasted Butternut Squash Soup
Butternut Squash Soup is creamy, full of flavor, and satisfying! This four-ingredient soup can be made warm and ready to eat in just under an hour.
Servings: 4
Ingredients
- 1 large butternut squash (about 3 pounds)
- 2 tablespoons olive oil
- 1 teaspoon coarse sea salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 4 cups vegetable broth
Instructions
- Preheat your oven to 425 degrees F.
- Cut your squash in half and use a spoon to scoop out the seeds. Use 1 tablespoon of olive oil along with your salt and pepper to thoroughly coat each half of the squash and place them cut side up on a baking sheet. Bake for 40 minutes.
- Scoop out the inside of the squash into a blender or food processor. Add the broth and remaining spices. Blend the soup until smooth and creamy.
- Serve and enjoy!
Notes
- This soup is great topped with some extra salt, pepper, or pepitas for some extra flavor.
- You can store your leftover soup in an airtight container in the fridge for up to 5 days.
- Reheat your soup by microwaving a single serving for 1 minute covered with a paper towel or reheating all of the leftovers in a medium sized pot over medium heat on the stovetop.
- If you don’t have coarse sea salt you can use 1 1/2 teaspoons of whatever salt you have. We found that coarse sea salt provided a bit more flavor.
- The ground ginger helps amplify the natural flavor of the squash.
- Since you are going to scoop out the “meat” of the squash after it bakes, it is not necessary to peel your squash. If you would like to you are more than welcome to.
Nutrition
Serving: 14 of 4 servings | Calories: 84kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1523mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 504IU | Vitamin C: 0.04mg | Calcium: 5mg | Iron: 0.3mg
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