Roasted Butternut Squash Soup Recipe
This Roasted Butternut Squash Soup is easy to make. Try this healthy soup recipe today!
Prep Time15 mins
Cook Time30 mins
Total Time55 mins
- 2 lbs Butternut squash peeled and cubed
- 3 tbsp Olive oil divided
- Kosher salt
- Black pepper fresh ground
- 1 tbsp Butter
- 1 Onion course dice
- 1 celery stalk thin slice
- 1 carrot large, chopped
- fresh thyme
- 1.5 quarts chicken broth low sodium
Pre-heat oven to 400° F. Use a paper towel to blot the squash and arrange in single layer on a baking sheet lined with parchment paper.
Toss the squash with 2 tablespoons of olive oil, salt, pepper, and fresh thyme leaves and place in hot oven for 30 minutes or until tender.
While the squash is roasting, saute the mirepoix by heating the remaining olive oil and butter in a soup pot, over medium-low heat. Add a few more thyme leaves and saute for 7 to 10 minutes.
When the squash is finished roasting, add it to the soup pot with the mirepoix and then add the warm chicken broth. Simmer for about 10 minutes and then use an immersion blender to blend to desired consistency.
Season with salt and pepper to desired taste. Serve and garnish with additional fresh thyme.
For extra flavor, consider adding a little of the following:
- Pure maple syrup (maybe a tablespoon or so).
- A dash of nutmeg.
- A dash of ground cloves.
- A dash of allspice.
- A dash of cinnamon.
Calories: 170kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 897mg | Potassium: 780mg | Fiber: 3g | Sugar: 4g | Vitamin A: 17830IU | Vitamin C: 50.2mg | Calcium: 94mg | Iron: 1.6mg