thepioneerwoman4.1
Simple Roasted Butternut Squash Soup
This delicious butternut squash soup blends roasted squash, onion, garlic, and coconut milk for silky, cozy flavor. It takes just 10 minutes of prep and is perfect for fall!
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min👤 Natalie Perry📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●spatula
- ●pot
- ●blender
📝 Preparation Steps
1
Preheat oven to 425ºF.
2
Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated.
medium onion, halved and sliced into wedges1(about 13 1/2 oz. size) coconut milk, or 1 c. heavy cream1 cangarlic, peeled4 cloves
3
Roast for 35 to ⏱️ 40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.
4
Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about ⏱️ 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.
5
Stir in the coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon, if desired.
(about 13 1/2 oz. size) coconut milk, or 1 c. heavy cream1 canDiced apple and crumbled, cooked bacon (optional)
Nutrition Facts
calories
274 Calories
fat Content
19 g
fiber Content
3 g
sugar Content
5 g
sodium Content
444 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
2 mg
carbohydrate Content
21 g
saturated Fat Content
13 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...