Lets cozy up with a warm bowl of roasted butternut squash soup? This butternut squash soup is ultra creamy with just a few ingredients. If you love cooking with a few ingredients this soup will hit the mark!
To make this butternut squash soup vegan you can replace the butter with olive oil!
INGREDIENTS
- 1 large butternut squash (~3 lbs), peeled and diced
- Olive oil -1 tbsp
- 1 tsp salt
- 1 tsp pepper powder
- Butter – 1tbsp
- 3-4 cups vegetable broth
PROCEDURE
- Preheat the oven to 425 degrees Fahrenheit and line the baking tray parchment paper
- Peel the butternut squash and discard the seeds. Dice the Butternut squash into 1 inch cubes and drizzle about 1 tbsp olive oil to lightly coat the squash
- Sprinkle about 1 tsp salt and 1 tsp pepper
- Bake in the oven for about 50-60 minutes until the butternut squash is well roasted. Set the squash aside until it’s cool enough to handle, about 10-15 minutes
- Once the butter squash has cooled down, place in a blender and blend with about 1 cup of vegetable broth. (You can divide the roasted squash into batches and blend into a smooth paste with broth depending on the size of your blender)
- Meanwhile, heat up a large pot on medium heat, add 1 tbsp of butter. Transfer the contents from your blender into the pot
- Add the remaining vegetable broth if you would like to thin out your soup a bit and simmer for about 5 minutes
- Then add extra pepper powder if required. Add taste to salt if required
- Serve this soup piping hot with toasted bread!
PRO TIPS
- You will need a sharp knife and a slip free cutting board to to peel the butternut squash. Carefully slice top to bottom and discard the seeds
- To make this soup vegan, Substitute high-quality olive oil for the butter. It will make your soup taste luxurious and lightly herbal.
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Roasted Butternut Squash Soup
Course: MainCuisine: AmericanDifficulty: Easy4
servings15
minutes1
hour15
minutes1
hour30
minutesLets cozy up with a warm bowl of roasted butternut squash soup? This butternut squash soup is ultra creamy with just a few ingredients. If you love cooking with a few ingredients this soup will hit the mark!
To make this butternut squash soup vegan you can replace the butter with olive oil!
Ingredients
1 large butternut squash (~3 lbs), peeled and diced
1 tbsp olive oil
1 tsp salt
1 tsp pepper powder
1 tbsp butter
3-4 cups vegetable broth
Directions
- Preheat the oven to 425 degrees Fahrenheit and line the baking tray parchment paper
- Peel the butternut squash and discard the seeds. Dice the Butternut squash into 1 inch cubes and drizzle about 1 tbsp olive oil to lightly coat the squash
- Sprinkle about 1 tsp salt and 1 tsp pepper
- Bake in the oven for about 50-60 minutes until the butternut squash is well roasted. Set the squash aside until it’s cool enough to handle, about 10-15 minutes
- Once the butter squash has cooled down, place in a blender and blend with about 1 cup of vegetable broth. (You can divide the roasted squash into batches and blend into a smooth paste with broth depending on the size of your blender)
- Meanwhile, heat up a large pot on medium heat, add 1 tbsp of butter. Transfer the contents from your blender into the pot
- Add the remaining vegetable broth if you would like to thin out your soup a bit and simmer for about 5 minutes
- Add extra pepper powder if required. Add taste to salt if required
- Serve this soup piping hot with toasted bread!
PRO TIPS
- You will need a sharp knife and a slip free cutting board to to peel the butternut squash. Carefully slice top to bottom and discard the seeds
- To make this soup vegan, Substitute high-quality olive oil for the butter. It will make your soup taste luxurious and lightly herbal