Roasted Butternut Squash Soup
Serves 3
10 mins prep
45 mins cook
55 mins total
This Roasted Butternut Squash Soup is packed with delicious and nutritious vegetables, featuring warm, hearty, and completely satisfying flavors. The color and texture are just perfect—utterly creamy and luscious, yet dairy-free!
mediumbutternut squashchopped, (about 5-6 cups)
mediumpotatoespeeled and diced
carrotschopped
yellow onionsliced
ribceleryquartered
bulbgarlic
tspsaltto taste
tsppepperto taste
tbspolive oil
applepeeled, cored and diced
- cupvegetable stockor any
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Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Peel the butternut squash, remove the ends, halve it, and then quarter the halves.
Scoop out the seeds and dice it into chunks. If this is too difficult just use pre-cut butternut squash from the store.
Cut the remaining vegetables and place them on a baking sheet. Remove the tops from 2 garlic bulbs, wrap them in foil, drizzle with olive oil, and seal the foil.
Toss the rest of the veggies and diced apple with salt, pepper and a nice drizzle of olive oil. Bake for 40-45 min.
Take it out and add it to a large pot on the stove. Let the garlic cool and then squeeze it out.
Add any stock you prefer and blend in batches using a regular blender or immersion blender like mine. I toasted pumpkin seeds for garnish. Enjoy!