Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is a must try! It’s the perfect soup to enjoy on a cozy day, and it also makes a great Thanksgiving side dish. It has such a nice creamy texture and sweet/savory flavor that is so satisfying. I used a chicken bone broth as the base to provide more protein and nutrients. You’ll definitely wanted to cozy up with a bowl of this soup!

Is butternut squash healthy?

Butternut Squash is an excellent superfood that is rich in fiber, Vitamin C, beta-carotene, magnesium, calcium and other essential nutrients! Definitely a great food to enjoy during the cold weather seasons to support the immune system. Butternut squash may also support healthy blood pressure levels, eye health, and a healthy inflammatory response.

What you will need

Butternut Squash – I use a large size butternut squash in this recipe because I love my soup thick and creamy. My method of cooking the squash is by peeling and de-seeding it, and then cutting it into cubes. Roasting the squash brings out the flavor better and caramelizes the sugars in the squash.

Yellow Onion – I think the yellow variety of onions works best in this soup. I haven’t tested it with any other type of onion.

Bone Broth – I love adding a chicken bone broth as my base for soups because it provides so much nutritional value. Bone broth is rich in amino acids like L-glutamine which supports a healthy intestinal lining. Bone broth is definitely a staple in my diet when it comes to supporting my gut health! I love using Kettle & Fire (You can make this soup vegan by using vegetable broth instead)

Full Fat Coconut Milk – Adding full fat coconut milk makes this soup very creamy!

Spices – I add cinnamon and nutmeg to the soup to add warming notes that taste like fall and bring out the sweetness.

Garlic Powder – You can use fresh minces garlic as well.

Salt – I like to add a little Himalayan salt to my dishes for extra mineral content and to bring out the savory flavor.

Garnishes

Dairy Free Sour Cream – I like to use a cashew based one by the brand Forager Project.

Pumpkin Seeds – I like to use sprouted pumpkin seeds because they are easier to digest and the nutrients are more bioavailable. You can use regular pumpkin seeds as well.

Parsley – I like adding a bit of fresh parsley for a pretty garnished look and it provides a nice flavor.

How to make the butternut Squash Soup

• Preheat your oven to 400 degrees.
• Peel and deseed your butternut squash. Carefully chop the butternut squash into small cubes as well as the yellow onion.
• Place the butternut squash, onion, garlic on a parchment paper lined baking sheet and coat in about 2 tbsp olive or avocado oil. Roast for about 35-40 mins or until the squash is tender.
• In a blender, add your roasted squash, onion, and garlic along with the rest of the soup ingredients.
• Blend until smooth and creamy and then add to a pot on the stove over medium heat to warm it up to your liking.
• Garnish with the sour cream, pumpkin seeds, and fresh parsley and enjoy!

How to store

Store in the fridge for up to a week. You can also freeze the soup for up to 3 months.

Other soup recipes you might like

Coconut Curry Butternut Squash Soup

Southwest Chicken Sweet Potato Soup

Chicken Coconut Curry Soup

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!