Easy, Roasted Butternut Squash Soup, Creamy and Delicious!

Easy, Roasted Butternut Squash Soup, Creamy and Delicious!

Roasted Butternut Squash Soup is one of those recipes that makes you think fall. You want to take a bite of this soup on a slightly chilly day while watching the leaves change colors. However, Butternut squash is one of those squashes that you can get almost year round, so don’t limit yourself to only having this amazing soup in the fall!

Ingredients to make Roasted Butternut Squash Soup:

Directions to make Roasted Butternut Squash Soup:

  1. Pre-Heat oven to 400 degrees.
  2. Line a baking sheet with parchment paper or tin foil.
  3. Peel squash, cut in half and remove all seeds. Then cut into 1/4 inch cubes.
  4. Place cubed squash into a large bowl, drizzle with oil, season with salt, pepper, and garlic powder. Toss until evenly seasoned and coated.
  5. Spread seasoned butternut squash onto the baking sheet into an even layer. Add whole garlic cloves to the pan.
  6. Bake for 25 -30 minutes, until fork-tender and lightly golden brown.
  7. Transfer hot butternut squash to a blender or food processor. Add chicken stock base and hot water, then blend for 1 minute or until you have a smooth creamy consistency.
  8. Pour butternut squash into serving bowls.
  9. Spoon yogurt into a zip lock bag, cut the tip off one of the corners of the bag and squeeze yogurt on top of the soup creating a fun swirl pattern.
  10. Sprinkle with pumpkin seeds and parsley.
Roasted Butternut Squash Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Appetizer, Soup
Cuisine: American
Keyword: Buttnut Squash, Soup
Servings: 2

Roasted Butternut Squash Soup

Ingredients

Instructions

  • Pre-Heat oven to 400 degrees.
  • Line a baking sheet with parchment paper or tin foil.
  • Peel squash, cut in half and remove all seeds. Then cut into 1/4 inch cubes.
  • Place cubed squash into a large bowl, drizzle with oil, season with salt, pepper, and garlic powder. Toss until evenly seasoned and coated.
  • Spread seasoned butternut squash onto the baking sheet into an even layer. Add whole garlic cloves to the pan.
  • Bake for 25 -30 minutes, until fork-tender and lightly golden brown.
  • Transfer hot butternut squash to a blender or food processor. Add chicken stock base and hot water, then blend for 1 minute or until you have a smooth creamy consistency.
  • Pour butternut squash into serving bowls.
  • Spoon yogurt into a zip lock bag, cut the tip off one of the corners of the bag and squeeze yogurt on top of the soup creating a fun swirl pattern.
  • Sprinkle with pumpkin seeds and parsley.
Roasted Butternut Squash Soup

Macro Nutrition

Nutrition Facts
Roasted Butternut Squash Soup
Amount Per Serving
Calories 334 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 0.8g5%
Trans Fat 0g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 3.1g
Cholesterol 1.7mg1%
Sodium 832.8mg36%
Potassium 154.3mg4%
Carbohydrates 64.6g22%
Fiber 11.2g47%
Sugar 12.5g14%
Protein 11.9g24%
Vitamin A 956.6IU19%
Vitamin C 166.1mg201%
Calcium 33.4mg3%
Iron 13.2mg73%
* Percent Daily Values are based on a 2000 calorie diet.
Roasted Butternut Squash Soup

If you like this recipe I would love for you to check out some of my other favorite recipes:

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