Nothing screams fall to me more than a creamy bowl of butternut squash soup. This used to be my go-to when out at restaurants but now that I don’t tolerate onions and garlic it’s impossible to find. I decided to make my own recipe which I healthified from the traditional version which is heavy on cream, onions, and garlic. Please trust me when I promise it is not missing in flavor or comfort. This is one of my favorite recipes and they have no idea that it’s dairy and onion/garlic free.
I had no idea until recently how healthy butternut squash is for the body.
Here are a few of my favorite health benefits:
High in Antioxidants
Boosts Immune System
Reduce Inflammation
Helps Keep Bones Strong
One of the Listed Super foods
Please note that according to the Monash guide, butternut squash is a moderate FODMAP vegetable. Be cautious if it bothers you but for me a 1/2 cup serving amount is safe.
P.S. I am thoroughly obsessed with my immersion blender and highly recommend it anytime you are making soups or sauces.
Butternut squash roasted after being in the oven.
Soup in the making.
Immersion blender used to puree soup.
Roasted Butternut Squash Soup
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 Hours 10 Minutes
- Yield: 6 servings 1x
- Category: Dinner
Description
This soup is my absolute favorite!
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 6 Cups Butternut Squash, peeled & cubed
- 1 Teaspoon Kosher Salt
- 3 1/2 Cups Low Sodium Chicken Broth or Vegetable Broth, divided
- 2 Tablespoons Green Onions, Chopped
- 2 Tablespoons Unsalted Butter (optional)
Instructions
- Preheat the oven to 350 degrees.
- In a large glass baking dish, combine butternut squash, olive oil, green onions and 1 teaspoon of sea salt.
- Pour 1 cup broth on top of squash and bake for 90 minutes. Stirring once to make sure the bottom of the pan does not stick. Additional broth can be added if needed.
- Pour the squash and leftover broth in a large dutch oven pot over medium-low. Add the remaining 1 1/2 cups broth and cook for 25 minutes.
- Add butter and blend using an immersion blender (or a normal blender) until smooth. Season more if necessary.
Notes
Please note that according to the Monash guide, butternut squash is a moderate FODMAP vegetable. Be cautious if it bothers you but for me a 1/2 cup serving amount is safe.
View Comments (0)