Simple nourishing meals: Roasted Butternut Squash Soup
As the days begin to get a little cooler, there is something comforting about a warm bowl of homemade soup. This roasted butternut squash soup is simple, flavorful, and filled with nourishing fall vegetables. Pair it with a crisp green salad and your favorite bread for an easy September meal.
Ingredients
1 large butternut squash, peeled and cut into 1–2-inch cubes
2 large carrots, peeled and chopped
2 large celery stalks, chopped
1 small onion, diced
6 cups of vegetable broth
2½ tablespoons olive oil, divided
Salt and pepper, to taste
Cooking spray or parchment paper
Directions
1. Roast the squash.
Preheat oven to 425°F. Place the cubed butternut squash in a large bowl. Add 1½ tablespoons of olive oil and season with salt and pepper. Toss until the squash is evenly coated.
Spread the squash in a single layer on a large baking sheet coated with cooking spray or lined with parchment paper. Roast uncovered for approximately 35 minutes, or until tender and lightly browned. Remove from the oven and set aside.
2. Sauté the vegetables.
In a large, deep pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion, celery, and carrots and sauté until softened, approximately 5–7 minutes.
3. Simmer the soup.
Add the roasted squash and vegetable broth to the pot. Stir to combine and bring to a boil. Reduce the heat, cover, and simmer for 15–20 minutes.
4. Blend until smooth.
Remove the soup from the heat and allow it to cool slightly. Carefully purée the soup in batches in a blender until smooth.
Return the soup to the pot, if necessary, and gently heat through. Taste and adjust the salt and pepper as desired.
Serve warm with your favorite bread and a crisp green salad.
Health Focus
A bowl full of fall goodness. Butternut squash and carrots provide beta-carotene, which the body converts to vitamin A and uses to support eye and immune health. This soup is also an easy way to add more vegetables and fiber to your day. Pairing it with a green salad and whole-grain bread creates a simple, satisfying plant-forward meal.
Health Hack: Short on time? Look for fresh, pre-cut butternut squash in the produce section. You’ll get all the goodness without having to peel and cube the squash yourself.
