- VE
- VN
- LC
Roasted Butternut Squash Soup
This easy butternut squash soup recipe uses simple ingredients and is bursting with fall flavors. It's delicious topped with pepitas and served with a side of crusty bread. If you're in need of some cozy comfort food, this soup is for you! Just roast the butternut squash, blend everything together, and keep it warm on the stovetop. It's easy to make ahead of time for meal prep to enjoy throughout the week. As an added bonus, it's naturally dairy free and gluten free!
Ingredients
Instructions
- Step 1
Preheat oven to 425F and slice the butternut squashes from top to bottom. Use a spoon to scoop out the seeds and coat with olive oil. Place each squash cut-side down on a baking sheet lined with foil.
- Step 2
Bake at 425F for 1 hour, or until softened and brown. When there's about 20 minutes remaining of roasting, roughly chop the onion and toss on the baking sheet.
- Step 3
Once cooked, remove from the oven and place in a blender with the onion, maple syrup, seasoning, apple juice, and water. Blend until smooth, adding vegetable broth if needed.
- Step 4
Transfer the soup to a large pot and warm over medium-high heat. Add veggie broth and coconut milk, stir to combine. Bring to a simmer then lower the heat until ready to serve.
- Step 5
Ladle into bowls and serve warm. Top with pepitas and serve with bread or dinner rolls. Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Tips & Tricks
Per serving
My Notes
PrivatePRIVATE TO YOUOnly you can see these
Private to you. Jot down what you changed so it's here next time you cook this.
Keep your own notes on this recipe
Private to your account — what you changed, what you'd do differently next time.
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
