Roasted Butternut Squash Soup
Soup is the perfect winter weather comfort food. Making homemade soups is so easy and much healthier than store-bought or canned. Having control over your ingredients often means less sodium, and more fiber and nutrients.
Butternut squash, or winter squash, has a sweet and rich flavor similar to that of pumpkin. It’s a perfect vegetable (technically fruit) to include in your diet, especially if you are trying to eat with the seasons. Butternut squash is a good “bang for your buck” food, as it is low in calories high in lots of vitamins and minerals. It is rich in beta-carotene, a precursor to vitamin A, and vitamin C, making it an excellent source of antioxidants.
This soup is creamy, but completely dairy free. I paired it with cheesy toast, but you could also simply have it on its own and still find it to be quite filling.
Ingredients
- 1 butternut squash, peeled, seeded and cut into 1” cubes
- 1 potato, scrubbed and cut into 1” cubes
- 1 large onion, diced
- 2 cloves of garlic
- 1-2 tbsp canola oil
- Salt & pepper
- 3 cups vegetable broth
Preparation
- Preheat the oven to 425°F.
- Combine the butternut squash, potato, onion, and garlic in a bowl. Drizzle with olive oil and season generously with salt and pepper. Mix until the vegetables are evenly coated.
- Spread mixture out onto a large sheet pan lined with parchment paper and place in the oven.
- Roast for 20-25 minutes until potatoes and butternut squash have softened.Transfer the mixture to a large pot and pour in the broth. Heat the veggies and broth over low-medium heat and bring to a simmer. Remove from heat.
- Puree with an immersion blender, or transfer to a standing blender and puree in batches. Add additional broth for thinning. Adjust seasonings to taste and enjoy!
By Reena Panjwani, M.S., R.D. - Expert Dietician