Tis the season of holiday parties and all the yummy treats. I feel like it’s necessary to try and balance the extra goodies with plenty of veggies! Here’s an easy way to increase your daily dose of vegetables without spending a huge chunk of your macro budget. Pair this roasted butternut squash soup recipe with some protein and you’ve got yourself a meal. Maybe with some French Dip Sandwiches? Yum!
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I’m going to let you in on a little secret. Ready? I am not a fan of butternut squash. Cubbed or sliced on my plate as a side dish? No thanks. I want to love it, and I’ve tried, but I just can’t. But what’s crazy is I have always loved butternut squash soup. Please tell me I’m not the only one? It must be the combination of the butter and oils that balance out the flavor to my liking. I don’t know but I love this soup!
I saw a friend on Instagram eating some butternut squash soup a couple weeks ago and it made me crave it again. I knew I would have to lighten it up a bit though because it’s typically made with plenty of oil, butter, and usually heavy whipping cream. Rest assured that even lightened up, it’s a wonderfully savory dish you’ll love.
Roasted Butternut Squash Soup
3 pound butternut squash (1230g once peeled and cubed)