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Roasted Butternut Squash Soup
Krista Pool
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Course
10 ingredients or Less, Gluten Free, Lunch/Dinner Recipes, Macro Friendly Recipes, Recipes, Whole 30
Servings
8
Calories
132
kcal
Ingredients
1x
2x
3x
3
pound
butternut squash
1230g once peeled and cubed
2
stalks celery
100g
1/2
yellow onion
diced (150g)
2
tablespoons
extra virgin olive oil
1
tablespoon
butter
32
ounces
broth
chicken or vegetable
1/3
cup
lite coconut milk
I used the canned stuff
1/2
teaspoon
dried thyme
salt & pepper
1/2
cup
water
Instructions
Preheat oven to 400 degrees F.
Slice your butternut squash in half, remove seeds, and peel. Slice up into small cubes and place on a
cookie sheet
.
Drizzle 1 tablespoon of the olive oil all over the squash. Graciously sprinkle with salt and pepper.
Pour 1/2 cup water onto the cookie sheet as well. Place in the oven on the center rack and roast for 35 minutes.
While the squash is roasting slice up your onions and celery.
In a
large pot
sauté the onions and celery in the remaining 1 tablespoon of olive oil and butter. Sprinkle with salt, pepper, and thyme.
Once the veggies become translucent and in your broth and turn off the heat if the squash isn't done yet.
Once the squash is cooked carefully dump it (along with all remaining water still on the pan) into the pot with the veggies and broth.
Bring to a boil over medium high heat. Once boiling reduce heat to low and let it simmer 10 minutes.
Remove from heat and carefully blend with an
emulsion blender
or put it in a blender like a
Vitamix
to blend until smooth.
Stir in coconut milk and enjoy!
Notes
To easily log in MyFitnessPal search: Stay Fit Mom Roasted Butternut Squash Soup
Nutrition
Serving:
250
g
Calories:
132
kcal
Carbohydrates:
17.8
g
Protein:
2.4
g
Fat:
5.8
g
Fiber:
3.6
g
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