Roasted Butternut Squash Soup is one of my favorite things to eat this time of year. It makes me feel warm and cozy like I’m being wrapped in a snuggly blanket. It’s filling, satisfying and most often can be made in one pot. Anything that cuts down on the number of dirty dishes is a plus! There are so many different kinds of soup that you can create- the options are limitless. This week I made roasted butternut squash soup. As you will see, it’s super easy to make with only a handful of ingredients, it is also healthy and delicious.
Butternut squash is readily available in most supermarkets and grocery stores in the fall and winter. The interior of the squash a lovely, rich, golden orange which makes for a very pretty dish. It is loaded with Vitamin A, Vitamin C, Magnesium, and Vitamin B-6 so it has lots of nutritional benefits. As a result, your body will be happy and grateful! ☺️
Yield: 6-8 servings
3 lbs butternut squash
4 cups vegetable stock
2 tbsp extra virgin olive oil
1 tbsp coconut oil
1 can unsweetened coconut milk
salt & pepper to taste
Pre-heat the oven to 400 degrees F.
First, peel and chop the squash into medium sized cubes. I do this by slicing the squash in half lengthwise, scooping out the seeds and stringy bits then cut each half across the center so I end up with four pieces that are easier to handle and peel.
Place the dish of squash in the heated oven for 30-35 minutes. Check the doneness of the squash by sticking a fork in the squash, if you can do so without forcing it, it’s ready.
Now you can remove the roasted squash from the dish and add it to your Vitamix or whatever type of blender you have along with the vegetable stock and blend until smooth. The Vitamix gives it a perfectly smooth and velvety texture. As you will most likely see, you probably need to add more salt and pepper after blending so always taste and add slowly from there.
Let’s eat some soup!
Finally, pour some of the roasted butternut squash soup into a bowl and add a teaspoon or more if you like of unsweetened coconut milk on top to add more creaminess and a slight coconut flavor which goes really well with the squash. It is important to use unsweetened coconut milk to ensure you get the flavor of real coconut and not lots of added sugar.
If you haven’t ever eaten squash soup or you have but never made it for yourself, I encourage you to do so. Five ingredients and not a lot of work.
Do you like squash? Have you made a soup like this before? Let me know your thoughts in the comment section. Be sure to check my other yummy soup recipes including GO GREEN VEGETABLE SOUP