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:
- 1 Butternut Squash, cut into bite-sized cubes (about 900 grams)
- ½ tbsp Avocado Oil
- 1 tsp Black Pepper
- ¼ tsp Salt
- 1 tsp Garlic Powder
- 3 cloves Garlic, (about 15 grams)
- 2 tsp Reduced Sodium Chicken Base
- 2 cups Hot Water
- ¼ cup Non-Fat Greek Yogurt, (about 2 ounces)
- ¼ cup Pumpkin Seeds, (about 20 grams)
- 1 tbsp Fresh Parsley
Directions to make Roasted Butternut Squash Soup:
- 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.
Servings: 2
Roasted Butternut Squash Soup
Ingredients
- 1 Butternut Squash cut into bite sized cubes (about 900 grams)
- ½ tbsp Avocado Oil
- 1 tsp Black Pepper
- ¼ tsp Salt
- 1 tsp Garlic Powder
- 3 cloves Garlic (about 15 grams)
- 2 tsp Reduced Sodium Chicken Base
- 2 cups Hot Water
- ¼ cup Non-Fat Greek Yogurt (about 2 ounces)
- ¼ cup Pumpkin Seeds (about 20 grams)
- 1 tbsp Fresh Parsley
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.
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.
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If you like this recipe I would love for you to check out some of my other favorite recipes:
- Pan-Seared Halibut with Pea Puree
- Super Easy Gazpacho
- Simple Mango Salsa
- Rice Cakes, Use your Imagination
- Sweet and Sour Salmon with Jasmine Rice
- Garlic Hummus
- Chicken and Asparagus
Are you trying to live a healthier lifestyle? Check out my nutritional guides!
Do you want to kick-start your weight loss? Check out my 28-Day Program!
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