Now that fall has officially arrived and winter is on it's way, I've began making soup almost weekly. Out of all the soups I make, this one is most definitely my favorite as it's incredibly nutritious, healthy, and jam packed with flavor. Not too mention, it's pretty easy to make as well. I received this recipe from my mother and it's been a hit among family and friends for a while now.
This recipe is extremely easy to follow and the ingredients are simple, full of vitamins, potassium, fiber, and tons of antioxidants. Butternut squash is also filled with heart protecting carotoids, specfically beta-carotene which is found in carrots and other vegetables that are dark and rich in color. With it's dark orange color, butternut squash is very nutrient dense and certainly one of the best vegetables you can put into your body, assisting with clearer skin, better vision, and health immunity.
Below I will list off the ingredients and directions so you can easily make this incredible butternut squash soup.
The Best Roasted Butternut Squash Soup Recipe:
Servings: 4 – 6
- 1 tablespoon of coconut oil (Feel free to use olive oil if you dont have coconut oil)
- 2 cups butternut squash (roasted, peeled and chopped)
- 1 pinch of kosher salt (add more if necessary after tasting)
- 1 pinch of fresh ground pepper (add more if necessary after tasting)
- 2 teaspoons of thyme
- 3/4 dried sage leaves
- 1 cup of a green apple (chopped and peeled)
- 1 garlic clove (chopped)
- 1 white onion (chopped)
- 3 cups of low-sodium vegetable broth
- 1 teaspoon Paprika (optional)
- 1/4 cup of pumpkin seeds (optional)
- Dash of cinnamon (optional)
- Hear your oven to 425°F. Be sure to line your baking pan with foil. Once heated cut your large butternut squash (or 2 medium sized) in half and remove seeds. Roast until knife tender (45 minutes to 1 hour).
- Once butternut squash is fully cooked, scrape the flesh out into a bowl, removing all butternut squash from it's skin and discard the skin.
- Heat up the coconut oil (or olive oil) and soften the onions, garlic, and sage in a large steel pot. Once the onions and garlic have softened, add your two cups of squash, one cup of chopped and peeled apple, and dried thyme. Sauté for roughly 20 minutes (make sure all ingredients are soft).
- Be sure to break up any large pieces of squash as small as you can.
- Add the 3 cups of low-sodium vegetable broth and simmer for another 10 minutes.
- Now, take the soup and puree it in small batches in your Vitamix or food processor until it's mostly smooth. While pureeing, add additional salt and pepper to taste.
- Once finished pureeing, reheat the soup. Once reheated, serve in bowls.
- Feel free to garnish with paprika, cinnamon, roasted pumpkin seeds, and thyme.
This dish can be served by itself or served with almost any sandwich or entree. I generally serve it as an appetizer for dinner or with a sandwich during lunch.