Roasted Butternut Squash Soup
This roasted butternut squash soup is rich, creamy, and delicious- and without any heavy cream! Best of all, it’s easy to make and perfect on a cold winter day.
Ingredients
- 1 large butternut squash about 3 pounds, or 2 medium, peeled, deseeded and cut into ½-1 inch cubes
- 2 Tablespoons Olive oil divided
- 3 carrots peeled & cut into ¼-1/2 inch slices (or 20-22 baby carrots)
- 2 medium onions peeled and quartered
- 1 medium sweet potato peeled & cubed
- 1 garlic bulb
- 1 cinnamon stick
- 4-6 cups low sodium chicken or vegetable broth as needed
- ½ teaspoon ground cinnamon
- Ground black pepper optional
Instructions
- Preheat oven to 375°F. Prepare 2 baking pans with parchment paper. Add the butternut squash to a large bowl. Add 1 Tablespoon olive oil and toss to coat. Divide among the 2 baking pans. Add the carrots, onion, and sweet potato to the large bowl, add 1 Tablespoon olive oil and toss to lightly coat all the vegetables. Divide between both pans then lightly stir the vegetables on the pans to incorporate into the butternut squash.
- Roast the vegetables 45-60 minutes until lightly golden and fork tender (be sure to check the carrots are tender). Remove from the oven and let cool.
- Simultaneously, roast the bulb of garlic at the same time as the vegetables. To prepare the garlic, gently remove loose excess papery skin from garlic. Trim off ¼ inch of the top of the garlic head to expose garlic cloves. Place in aluminum foil and drizzle small amount of olive oil over the top. Wrap the garlic in the aluminum foil and place in the oven. Bake for 45-50 minutes. Set aside to cool.
- Working in batches, transfer the roasted vegetables to a high speed blender along with the roasted garlic (skin removed). Add 1-2 cups of broth to the blender with each batch and puree until smooth and creamy (*See notes)
- Transfer the blended soup to a large pot. Once all the soup is blended, heat the pot over low-to medium heat. Add the cinnamon stick and let simmer for 20-30 minutes. Taste and adjust seasoning. Can add the ground cinnamon for more cinnamon flavor. Serve and enjoy!
Nutrition Facts
per ~ 2 cups
101 Calories, 0 gram fat, 2 gram protein, 25 gram total carbohydrate, 6 grams of fiber, 7 grams sugar, 170 mg sodium
Notes:
*Add just enough broth to blend the vegetables to a smooth consistency, you can always stir in any remaining broth later to thin to your desired consistency. It is always better to add less broth during the blending process because you can always add it later.
If soup gets too thick when simmering, add broth or additional water too thin.
Season the soup to your liking. I wanted the butternut squash to shine so I kept my seasoning simple. But here are some other suggestions: sage, thyme, nutmeg, curry, pumpkin spices, ginger, red pepper and more.
Be sure to remove the cinnamon stick before serving!