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!
Butternut Squash Soup
1 hour 10 minutes
Cut squash in half, lengthwise. Place in a baking dish. Drizzle 1 teaspoon olive oil over each half. Season with salt and pepper.
Bake for 40 minutes or until squash is soft. Remove the squash from the skin and set aside.
Heat 1 tablespoon olive oil in a large stockpot over medium heat.
Sauté the onion and garlic until soft and translucent, about 3-5 minutes.
Add the remaining ingredients, including the squash.
Bring the soup to a boil.
Once boiling, turn heat to low and simmer for 20 minutes, stirring occasionally.
Using an immersion blender or a blender, puree the soup.
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!