Roasted Butternut Squash Soup
There's no better feeling than indulging in a bowl of this rich and comforting creamy butternut squash soup.
Servings: 6 servings
Calories: 183kcal
Equipment
Ingredients
- 1 medium butternut squash about 3 ½lb, peeled and cut into pieces
- 2 tablespoons avocado oil
- salt & pepper to taste
- 3 tablespoons butter
- 2 large leeks sliced and washed
- 1 tablespoon Garam Masala or to taste
- 6 cups chicken broth divided
- 1 teaspoon sea salt or to taste
For Garnish
- bacon cooked
- super greens
- sour cream
- black pepper for garnish
Instructions
- Preheat your oven to 400°F.Cut the butternut squash in half, remove the seeds, then cut into 1-inch cubes.
- Place the squash pieces on a baking sheet lined with parchment paper, season with salt and pepper, and drizzle about 2 tablespoons of oil on top. Mix and bake for 25-30 minutes.
- In a soup pot over medium heat, melt 3 tablespoons of butter.
- Add the leeks and cook, stirring, until they are tender and slightly browned, about 5 minutes.
- Stir in the roasted squash, 4 cups of chicken broth, and 1 tablespoon of Garam Masala.
- Bring the mixture to a simmer and cook for 20 minutes to infuse the flavors, stirring and breaking up the squash with a spoon a few times.
- Puree the soup with an immersion blender until smooth.
- Stir in 2 cups of chicken broth, or enough to reach the desired consistency. Add 1 teaspoon of sea salt, or to taste, and heat through.
- Serve the soup with bacon, super greens, and sour cream. Enjoy!
Notes
- Consider adding creamy ingredients like heavy cream, coconut milk, or Greek yogurt.
- Blend the soup to your desired consistency.
- Season generously with salt and pepper.
- Garnish with toppings like crispy bacon, fresh herbs, sour cream, or toasted seeds for added flair.
Nutrition
Calories: 183kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 1316mg | Potassium: 537mg | Fiber: 3g | Sugar: 5g | Vitamin A: 13962IU | Vitamin C: 30mg | Calcium: 89mg | Iron: 2mg