Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup is smooth, creamy, and packed with cozy fall flavor. Roasted butternut squash is blended with buttery leeks, warm garam masala, and chicken broth for an easy homemade soup that's perfect for chilly fall days.
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
- Cut the butternut squash into similar-sized pieces so they roast evenly.
- Spread the squash out on the baking sheet so it roasts instead of steaming.
- Wash the leeks really well because dirt can hide between the layers.
- Blend the soup thoroughly for the smoothest, creamiest texture.
- Store the toppings separately if you're making the soup ahead.
- Store leftover soup in an airtight container in the refrigerator for 3–4 days.
- Freeze the cooled soup without the toppings for up to 3 months.
- Thaw overnight in the refrigerator and gently reheat on the stovetop.
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