Butternut Squash Soup
This smooth Butternut Squash Soup is made with roasted vegetables and full of flavor. With savory spices and the perfect amount of cream, this will be a go to soup for the Fall.
- 1 large butternut squash
- 1 large yellow onion
- 3 large carrots
- 1 tablespoon rosemary leaves
- 1 tablespoon thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon salt (or to taste)
- ⅛ teaspoon pepper (or to taste)
- ⅛ teaspoon cayenne pepper
- 32 oz vegetable broth
- ⅓ cup heavy whipping cream
Preheat oven to degrees 350 F. Prepare a baking sheet with nonstick cooking spray.
Start by peeling and dicing your squash, onion, and carrots. Place them on your prepared baking sheet. Season with rosemary, thyme, garlic powder, salt, pepper, and cayenne pepper. Place in the oven to roast for 60-75 minutes or until all vegetables are tender.
Once tender add all roasted vegetables and broth to a large pot. Use an electric immersion blenders to blend soup until smooth. Allow to simmer for 15-20 minutes.
Remove from heat and mix in heavy whipping cream. Serve and enjoy.
If you want to make my recipe Vegan, replace the cream with either Coconut, Soy, or Almond Milk.
Is Butternut Squash Soup Healthy for you? Yes, Butternut Squash is filled with fiber, Vitamin A, Vitamin C, Magnesium, and Potassium.
Is Butternut Squash Keto-friendly? Butternut Squash is high in fiber, so it is friendly to pair with a Keto diet, however, it does have roughly 13g of carbs in a cup, so make sure to pair it with other low or no-carb options.
What do you serve with Butternut Squash Soup? I usually make my Mini Corn Bread Muffins with this soup.
Calories: 104kcalCarbohydrates: 17gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 13mgSodium: 771mgPotassium: 461mgFiber: 3gSugar: 5gVitamin A: 14925IUVitamin C: 24.3mgCalcium: 71mgIron: 1mg