Roasted Butternut Squash Soup
Warm yourself up on a cool night with this incredibly deliciously creamy and easy to make Roasted Butternut Squash Soup!
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Dinner, Soup
Cuisine: American
Keyword: butternut squash soup, roasted butternut squash
Servings: 6
Calories: 193kcal
- 2 pounds butternut squash peeled and cut into 1-inch cubes
- 1 white onion, chopped
- 2 garlic cloves, minced
- 1 cup apple butter
- 1/2 cup apple juice
- 2 cups vegetable broth
- 1 cup greek yogurt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon oregano
- 1/2 teaspoon ground thyme
- 1/8 teaspoon nutmeg
- 1 teaspoon fine sea salt
Heat oven to 375 degrees. Lay cubed butternut squash in a single layer, roast for 30-35 minutes or until squash is fork tender.
While butternut squash roasts, sauté the onion and garlic in a large pot (I like to use my dutch oven) for 3-4 minutes, until the onion softens.
Remove the squash from the oven and place in the large pot with the onion. Add the apple butter, apple juice, vegetable broth, yogurt, cinnamon, oregano, thyme, nutmeg, and salt. Using a stick/immersion blender, blend until thick and creamy.
Divide the soup between bowls and garnish with micro greens, chives, or whatever you like!
- If you like a thinner soup, add more broth until your desired consistency is reached.
Calories: 193kcal | Carbohydrates: 45g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 728mg | Potassium: 677mg | Fiber: 4g | Sugar: 24g | Vitamin A: 258IU | Vitamin C: 34mg | Calcium: 130mg | Iron: 1mg