Butternut Squash Soup

There is nothing better than a creamy and comforting soup on a chilly day. This Roasted Butternut Squash soup is completely dairy-free, but oh so creamy. It’s sure to become a household favorite!


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Butternut Squash Soup
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Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Servings
people
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 450.
  2. Cut squash in half, lengthwise. Place in a baking dish. Drizzle 1 teaspoon olive oil over each half. Season with salt and pepper.
  3. Bake for 40 minutes or until squash is soft. Remove the squash from the skin and set aside.
  4. Heat 1 tablespoon olive oil in a large stockpot over medium heat.
  5. Sauté the onion and garlic until soft and translucent, about 3-5 minutes.
  6. Add the remaining ingredients, including the squash.
  7. Bring the soup to a boil.
  8. Once boiling, turn heat to low and simmer for 20 minutes, stirring occasionally.
  9. Using an immersion blender or a blender, puree the soup.
  10. Serve!
Recipe Notes

Sara is a stay at home mom and content creator/recipe developer behind Imperfectly Balanced Sara. She creates easy, healthy, and delicious recipes the whole family will love (with a few treats thrown in for good measure). When she’s not creating delicious recipes, you can find her chasing her kiddos around or in a rare moment, reading a book!

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