Healthy Roasted Butternut Squash Soup
One of the (many) reasons I love autumn is all the amazing soups that come with this season’s harvests! Pumpkin soup, sweet potato soup, carrot soup, and…butternut squash soup! Soups are always a wonderful way to pack in a wide variety of nutrients from a wide variety of ingredients – from vegetables to fruits to herbs to spices, the combinations are endless and will warm you up in the most delicious way possible.
This recipe will use a unique way of making soup by first roasting all the ingredients before blending it with a stock in a food processor. It also has a lot more going on than just butternut squash; we’re throwing in celery, carrots, onion, garlic, apples, potatoes, and thyme!
I find that adding potatoes to a soup gives it the “creamy” factor for me, so this recipe is dairy-free and the perfect balance of sweet and savory. It’s also a vegan recipe if you use vegetable stock instead of chicken stock. You can use a whole butternut squash, but I chose to just get mine from Costco because it is pre-cut and thus saves me lots of energy. Overall I love this recipe because it is simple to follow, doesn’t create a mess in the kitchen, and is packed with flavor and nutrition.
Roasted Butternut Squash Soup
- 1 butternut squash (chopped) about 4 cups
- 3 stalks celery
- 1 russet potato
- 2 carrots
- 1 apple
- 1 onion
- 5 cloves garlic
- 5 sprigs thyme
- 2 tbsp olive oil
- salt and pepper (to taste)
- 3 cups vegetable or chicken stock
- 2 cups water
- 1 tsp dried oregano
- 1 tsp turmeric
Preheat oven to 375F. Peel off potato, carrots, and apple skins. Roughly chop all produce and place them on a large baking pan. Evenly distribute olive oil, thyme, and salt and pepper.
Roast in oven for around 50 min or until very tender.
Add half of roasted ingredients to a food processor and half of the stock. Blend well until there are no chunks left. Transfer to a large pot and repeat for the other half.
Add in water to the pot gradually until desired consistency is reached. Add in dried oregano and turmeric and stir well. Add more s/p to taste. Garnish soup bowls with a sprig of fresh thyme and enjoy!