Butternut Squash Soup
This simple Butternut Squash Soup is packed with roasted vegetables and makes the perfect fall meal. It's vegan, gluten-free, incredibly creamy, and so easy to make!
Servings: 6 people
Calories: 225kcal
Ingredients
- 2 pounds butternut squash peeled and cubed
- 1 large Granny Smith Apple peeled and chopped
- 1 stalk celery chopped
- 1 carrot peeled and chopped
- 1 sweet potato peeled and chopped
- 1 small yellow onion chopped
- 4 cloves garlic left whole
- ¼ cup extra virgin olive oil
- 1 tablespoon cumin
- 1 teaspoon curry powder
- 2 teaspoons salt plus more to taste
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes omit if you don’t like spice
- 4 cups vegetable broth
- Cilantro feta, peanuts, toasted baguette, optional for serving
Instructions
- Preheat oven to 425 degrees F and line a rimmed baking sheet with a silicone baking mat.
- Place squash, apple, celery, carrot, potato, onion, and garlic onto prepared baking sheet.
- Toss evenly with oil, cumin, curry powder, salt, pepper, and red pepper flakes.
- Roast in preheated oven for about 45 minutes or until the vegetables are fork tender, stirring every 15 minutes to prevent burning.
- Place roasted vegetables into a high powered blender with the vegetable broth and blend until smooth (you may need to do this in batches depending on the size of your blender).
- Pour into a large stockpot, heat, and enjoy with optional serving suggestions!
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Nutrition
Serving: 1person | Calories: 225kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 1447mg | Potassium: 794mg | Fiber: 6g | Sugar: 11g | Vitamin A: 23557IU | Vitamin C: 37mg | Calcium: 109mg | Iron: 2mg
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