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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Growing up in New England, one of the things I always looked forward to the most in the fall and winter was my mom’s butternut squash soup. It was pure comfort to me (and still is), with hints of apples, onions, herbs and spices. She would often serve it with fresh baked whole wheat rolls or bread that I would slather in butter and honey. Healthy, hearty comfort food! This recipe is my version of that soup with the addition of cashew milk to make it creamy. If you have a nut allergy you can use regular whole milk or half and half.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Course: Soup
Cuisine: American
Keyword: Butternut Squash
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 16
Calories: 118 kcal
Author: Alina Eisenhauer
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Ingredients

Ingredients

  • 4 lb. butternut squash
  • 1 tablespoons olive oil
  • 2 Vidalia onion chopped
  • 3 cloves garlic peeled
  • 2 large Apples
  • 1/2 teaspoon ground tumeric
  • 5 cups chicken or vegetable stock
  • 2 cups cashew milk or whole milk
  • 2 tsp fresh rosemary
  • 1/2 tsp dried oregano
  • 1/2 tsp ground coriander
  • salt & fresh ground black pepper

Instructions

Instructions

  1. Preheat oven to 425°F (220°C)
  2. Slice squash horizontally in half and then vertically down the center, scoop out the seeds and save them. Peel the squash.

  3. Cut squash, apples and onions into 2-inch cubes. Place in a large bowl, add whole garlic cloves and drizzle with olive oil, toss to coat.

  4. Put the squash apples and onions on a baking sheet lined with parchment paper. Sprinkle with kosher salt and bake in the oven for about 35 minutes (or until almost tender).

  5. While the squash is roasting, clean any stringy bits from the seeds,  place them on a sheet pan lined with parchment paper and sprayed with olive oil. Lightly spray the tops of the seeds with oil and dust with seasonings of your choice. I like to use a little curry powder, kosher salt and granulated garlic. Place them in the oven to roast until golden brown, approx. 15 min.

  6. Next, in a large stock pot, add stock, herbs, and squash mixture and bring to a boil. Cover, reduce heat, and simmer for about 15 minutes (or until the squash is very tender).

  7. Puree stock with a handheld stick blender, or puree in batches in a regular blender or food processor, adding milk slowly until the soup reaches the desired consistency.

  8. Season with salt and pepper to taste and garnish with toasted seeds.

Recipe Notes

 • If you don't want to deal with cutting up a whole squash, purchase peeled, diced squash from the produce section.

• This soup can be frozen

 

Nutrition Facts
Roasted Butternut Squash Soup
Amount Per Serving
Calories 118 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0g0%
Cholesterol 2mg1%
Sodium 135mg6%
Potassium 559mg16%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 8g9%
Protein 3g6%
Vitamin A 12070IU241%
Vitamin C 27.4mg33%
Calcium 69mg7%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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