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Roasted Butternut Squash Soup

Easy butternut squash soup recipe from scratch.

Course Soup
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 189 kcal
Author Sheena Strain

Ingredients

  • 1 large Butternut squash peeled and chopped
  • 1 Granny Smith apple peeled, cored, and cut into chunks
  • 1 yellow onion chopped
  • 2 small celery sticks chopped
  • 2 cloves garlic sliced
  • 1 tbsp fresh ginger peeled and chopped
  • 1 tbsp olive oil
  • 2 cups chicken stock 500mls
  • 1 cup canned full fat coconut milk 250mls

Instructions

  1. Preheat your oven to 375°F.

  2. Line a sheet pan with parchment paper.

  3. Peel and chop the butternut squash, apple, onion, celery and add to a large bowl along with the garlic cloves and ginger chunks, then toss in the olive oil.

  4. Spread the vegetables out onto the parchment lined sheet pan and roast in the oven for about 35-45 minutes.

  5. Remove the cooked vegetables from the oven and add them to a large pan.

  6. Add the chicken broth and coconut milk to the pan. Using a stick blender carefully blend the soup until it's smooth.

  7. Warm the soup slowly over a medium heat, add salt and pepper to taste.

Nutrition Facts
Roasted Butternut Squash Soup
Amount Per Serving (125 mls)
Calories 189 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 36mg2%
Potassium 662mg19%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 7g8%
Protein 4g8%
Vitamin A 13310IU266%
Vitamin C 30mg36%
Calcium 79mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.