Roasted Butternut Squash Soup
This easy butternut squash soup recipe uses simple ingredients and is bursting with fall flavors. It's creamy, delicious, and dairy free!
Servings 8 servings
Calories 210kcal
Equipment
- Blender
- Stockpot
Ingredients
- 2 small butternut squash (about 4 pounds)
- 2 tablespoon olive oil
- ½ medium yellow onion
- ½ tablespoon maple syrup
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon curry powder
- ¼ teaspoon dried sage
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon cayenne pepper
- 1 cup apple juice
- 1 cup water
- 3 cups vegetable broth
- 1 cup canned coconut milk
Instructions
- Preheat oven to 425F and slice the butternut squashes from top to bottom. Use a spoon to scoop out the seeds and coat with olive oil. Place each squash cut-side down on a baking sheet lined with foil.
- Bake at 425F for 1 hour, or until softened and brown. When there's about 20 minutes remaining of roasting, roughly chop the onion and toss on the baking sheet.
- Once cooked, remove from the oven and place in a blender with the onion, maple syrup, seasoning, apple juice, and water. Blend until smooth, adding vegetable broth if needed.
- Transfer the soup to a large pot and warm over medium-high heat. Add veggie broth and coconut milk, stir to combine. Bring to a simmer then lower the heat until ready to serve.
- Ladle into bowls and serve warm. Top with pepitas and serve with bread or dinner rolls. Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
