Easy Roasted Butternut Squash Soup
We can’t seem to get enough of recipes by Elaine Gordon. Here’s another winning recipe that even kids with food allergies can enjoy. It’s not only free of the most common allergens, but easy to make and oh so healthy too.
Tis the season for Butternut Squash Soup! This ultra-simple recipe doesn’t require that you peel or chop the butternut squash (which can be very difficult). In fact, it only takes minutes to prep. This oh-so-comforting soup is creamy and flavorful without any dairy or butter. It would be the perfect healthy addition for Thanksgiving dinner or any fall-time gathering.
This recipe only requires seven ingredients (including the salt and pepper) and really lets the butternut squash flavor shine on its own. It is flavored mostly by the aromatics, shallot and garlic.
Butternut squash is loaded with nutritional benefits. It is a good source of fiber, potassium and magnesium. And it is an excellent source of vitamins A and C. It contains phytochemicals (natural plant chemicals) that support vision, heart and gastrointestinal health. It also boosts your immune system and lowers your risk of some cancers.
When selecting your squash, choose one that is heavy for its size. You can store butternut squash in a cool, dark place for up to a month. Once you cut into it you can store the unused portion in your refrigerator.
I love this time of year and I really love sweet and nutty butternut squash. The only thing I don’t love about butternut squash is having to peel it and chop it up. By roasting the squash you eliminate both of these steps. Just cut it in half lengthwise, scoop out the seeds and roast.
Once the roasted butternut squash cools you can easily scoop out the flesh and blend it up with your prepared aromatics and broth. This soup comes out perfectly creamy (with no chunks) when using a blender. I have tried with an immersion blender but it never gets the job done as well as a blender.
I hope you enjoy this soup as much as my family does. It is 100% vegan and gluten-free. Plus, it contains no soy or nuts, making this a soup that works for everyone.
- 1 medium butternut squash, halved lengthwise and seeded (about 3 pounds)
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 2 large shallots, diced (about 1 cup diced)
- 4 garlic cloves, pressed or minced
- 4 cups low-sodium vegetable broth
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper, or more to taste
- Optional garnishes: fresh chives, minced (~1/4 teaspoon per bowl) and/or freshly ground black pepper
To get the full Easy Roasted Butternut Squash Soup recipe, visit the Eating by Elaine blog post.
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