Healthy
Roasted Butternut Squash Soup
This roasted butternut squash soup is smooth, creamy and packed with roasted fall vegetables. An easy fall soup made without heavy cream that's perfect for cozy dinners, Halloween night or a Thanksgiving starter.
Ingredients
Instructions
- Cut the butternut squash and prepare the garlic, red peppers, carrots, cocktail tomatoes and red onion for roasting.
- Arrange the vegetables on a baking tray. Drizzle with olive oil and season with salt and black pepper.
- Roast the vegetables in a 200°C (392°F) oven for approximately 50-55 minutes, until the squash and vegetables are tender and nicely roasted.
- Scoop the roasted butternut squash flesh into a pot and add the roasted peppers, tomatoes, onion and garlic.
- Add 1 cup of milk and enough water to reach your preferred soup consistency.
- Blend everything with an immersion blender or regular blender until completely smooth and creamy.
- Serve the soup warm and finish with sliced green onions on top.