Roasted Butternut Squash Soup

5 from 5 reviews

Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is packed with delicious and nutritious vegetables, featuring warm, hearty, and completely satisfying flavors. The color and texture are just perfect—utterly creamy and luscious, yet dairy-free!

Prep Time10

Cook Time45

Total Time55

Course: Soup

Cuisine: American

Keyword: butternut squash soup, fall recipe, squash recipe, thanksgiving recipe

Servings:

Author: The Modern Nonna

Equipment

Ingredients

1 medium butternut squash chopped, (about 5-6 cups)
2 medium potatoes peeled and diced
2 carrots chopped
1 yellow onion sliced
1 rib celery quartered
1 bulb garlic
1 teaspoon salt to taste
½ teaspoon pepper to taste
3 tablespoons olive oil
1 apple peeled, cored and diced
5-6 cups vegetable stock or any

Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Peel the butternut squash, remove the ends, halve it, and then quarter the halves.
Scoop out the seeds and dice it into chunks. If this is too difficult just use pre-cut butternut squash from the store.
Cut the remaining vegetables and place them on a baking sheet. Remove the tops from 2 garlic bulbs, wrap them in foil, drizzle with olive oil, and seal the foil.
Toss the rest of the veggies and diced apple with salt, pepper and a nice drizzle of olive oil. Bake for 40-45 min.
Take it out and add it to a large pot on the stove. Let the garlic cool and then squeeze it out.
Add any stock you prefer and blend in batches using a regular blender or immersion blender like mine. I toasted pumpkin seeds for garnish. Enjoy!

Video

Nutrition