Easy, Roasted Butternut Squash Soup, Creamy and Delicious!

Jennifer Lamb

5 years ago

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.

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Roasted Butternut Squash Soup

This deliciously creamy soup will leave you feeling full and satisfied!

Course Appetizer, Soup

Cuisine American

Keyword Buttnut Squash, Soup

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 334kcal

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.

Nutrition