BUTTERNUT SQUASH SOUP | roasted butternut squash soup recipe | Clean & Delicious

Butternut squash soup is creamy, comforting, and delicious! Roasting the butternut squash is the key to creating a deep, rich flavor (without using any butter or cream). This soup is naturally gluten-free, vegetarian, and can easily be made vegan as well.

What I love about this butternut squash soup recipe is how the combination of butternut squash and apples create a naturally sweet flavor without using any added sugar (I got that idea from Ina Garten!). This is a simple, healthy recipe you will find yourself coming back to all winter long.

PRINT RECIPE: https://cleananddelicious.com/roasted-butternut-squash-apple-soup-video/

TIMESTAMPS:
0:00 Intro
0:28 Prep Ingredients
3:30 Season Ingredients
4:07 Roast Veggies
4:21 Blending the Veggies
4:38 Kettle & Fire Bone Broth
5:51 Serve and Enjoy

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RECIPES MENTIONED:
How-To Roast Pumpkin Seeds: https://www.youtube.com/watch?v=YlVettl1feo

INGREDIENTS & PRODUCTS USED:
Kettle & Fire Bone Broth (code: SOGOOD20 saves 20%)
Santoku Knife: https://amzn.to/2tLETaa
Glass Mixing Bowls: https://amzn.to/3ChePES
Apple Corer: https://amzn.to/3kEu5Wt
Peeler: https://amzn.to/2XWBgkf
Rimmed Baking Sheet: https://amzn.to/2XHZDle
Vitamix 5200: https://amzn.to/2XJCD5w

MORE C&D SOUP RECIPES:
Minestrone Soup: https://www.youtube.com/watch?v=rjn1kkS87SQ
Black Bean Soup Recipes: https://youtu.be/iKqSZcCl3g0
Summer Minestrone Soup: https://bit.ly/2SvwcKZ
Kabocha Squash Soup: https://bit.ly/2GSvo1c
Stuffed Pepper Soup: https://bit.ly/2EE3TGy

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BUTTERNUT SQUASH SOUP RECIPE
3 lb. butternut squash peeled, seeded and cut into chunks (about 8 cups)
2 onions, chopped
2 apples peeled, seeded, and chopped
2 tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
4 cups low sodium organic chicken broth or veggie broth for vegan
1/2 tsp. curry powder (optional)

Preheat oven to 425ºF. Divide squash, onions and apples amongst two rimmed baking sheets.

Drizzle one tablespoon of olive oil over each tray of fruit and veggies and season with salt and pepper. Gently toss all the ingredients together until they all have a light coating of olive oil and seasonings.

Roast for 30 minutes, flipping halfway through.

Once the ingredients cool to room temperature put them in the blender (one tray at a time) and add two cups of broth and 1/4 teaspoon curry powder. Blend for 30-60 seconds or until the soup is rich and creamy.

Pour into a large pot and repeat with the second tray. Warm the soup over medium-high heat until heated through. Adjust the seasonings and enjoy! Makes 6 cups (4-6 servings).


NOTES
To store: store this soup in airtight containers in the refrigerator for up to about 5 days.
To freeze: let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to about 2 months. Don't forget to add a label with the date.
To reheat: first, let the soup thaw in the refrigerator, then heat the soup in the microwave or on the stovetop.

Nutrition
Serving: 1cup | Calories: 284kcal | Carbohydrates: 53g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 5996mg | Potassium: 1235mg | Fiber: 8g | Sugar: 16g | Vitamin A: 24148IU | Vitamin C: 53mg | Calcium: 154mg | Iron: 5mg

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