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!

Author: The Urben Life

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 30 minutes

Servings: 8 servings

Calories: 217 kcal per serving

Ingredients

2 - butternut squash
2 tablespoons - olive oil
½ - yellow onion
½ tbsp - maple syrup
1 tsp - sea salt
½ tsp - garlic powder
¼ tsp - curry powder
¼ tsp - dried sage
¼ tsp - ground ginger
⅛ tsp - ground cinnamon
⅛ tsp - ground nutmeg
⅛ tsp - cayenne pepper
1 cup - apple juice
1 cup - water
3 cups - vegetable broth
1 cup - canned coconut milk

Instructions

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.
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.
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.
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.
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.

Nutrition