CREAM OF BUTTERNUT SQUASH

I love butternut squash soup in the fall. But, I also love it in all other seasons of the year. What can be better than a light, nutritious, healthy soup in the summer or spring? Or a hearty, delicious, rich bowl of soup during winter time when the snowflakes are covering every street corner and drawing designs on the windows... And besides being delicious and healthy, this is also the easiest butternut squash soup recipe. You can start from scratch and roast it in the oven (make sure to poke several holes in different parts of the vegetable with a fork or knife) or just use organic ready to use already cut butternut squash from the store ( I get mine in Costco).

I use a lot of squash so there is no need to use any flour or starch to thicken the soup, making it healthier, creamier and nutrient dense.

Nutrition Facts

Amount Per Serving (12 oz)

Calories 135 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 1227mg53%

Potassium 826mg24%

Carbohydrates 21g7%

Fiber 3g13%

Sugar 4g4%

Protein 3g6%

Vitamin A 16072IU321%

Vitamin C 57mg69%

Calcium 99mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Prep Time30

Cook Time10

Total Time40

Course: Soup

Keyword: best soup for the fall, dairy-free butternut squash soup, flavor rich, full of vegetables, healthy, hearty, roasted squash

Servings: people

Calories: 135kcal

Equipment

Baking sheet
Large pot

Ingredients

2 lbs butternut squash peeled and cut into 2" pieces
2 tbsp avocado oil
1 onion large, halved and each half cut into quarters
1/2 tsp thyme dried
2 cloves garlic
2 liter chicken broth
1/8 nutmeg graded
salt to taste
pepper to taste

Instructions

Preheat oven to 400 F degrees.
Drizzle avocado oil over butternut squash and spread the cubes on the baking sheet in a single layer. If using the whole squash, poke several holes in different parts of the vegetable and drizzle with oil, then put in the oven.
Peel and cut onion in 2 halves. Add to the butternut squash on the baking sheet. Take it out of the oven after about 10-15 minutes or when caramelized and soft.
Roast the squash for 25-30 minutes until it can be easily pierced with a fork.
If using a whole squash, let it cool and cut it in half. Using a tablespoon, scoop out the seeds to a separate bowl (the seeds can be washed, roasted, and ground to be used in other dishes instead of breadcrumbs). Scoop out the flesh of the vegetable, discarding the skin.
Add chicken broth, butternut squash, onion, garlic to a pot, cover and bring to a boil.
Using a handheld blender, blend all the ingredients in a pot.
Reduce the heat and add salt, pepper, nutmeg and thyme. Cook for another 2-3 minutes and take the pot off the heat.
Pour into bowls and serve immediately.

Notes

Nutrition