Roasted Butternut Squash Soup
This creamy fall favorite is super easy to make. Roasted butternut squash soup is the comfort food that will warm you up perfectly on a chilly day!
Servings: 4 servings
Calories: 86kcal
Ingredients
- 2 cups butternut squash cubed
- ½ white onion cut into large chunks or diced
- ½ bulb of garlic or 3 to 4 cloves
- 1 green apple cored and cut into slices
- 1 to 2 teaspoons fresh ginger minced
- 2 cups chicken broth or vegetable broth for a vegetarian version
- 2 teaspoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
Roasted Vegetables (Oven Method):
- Preheat your oven to 400°F (200°C).
- Peel the butternut squash and chop into 1 inch chunks. Place the cubed butternut squash, onion chunks, garlic cloves (still in their skins), and sliced green apple on a baking sheet.
- Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
- Roast in the preheated oven for about 30-40 minutes or until the squash is tender and caramelized, and the onions and garlic are softened.
Roasted Vegetables (Air Fryer Method):
- Preheat your air fryer to 375°F (190°C).
- In a large bowl, toss the cubed butternut squash, onion chunks, sliced green apple, and whole garlic cloves (still in their skins) with a bit of olive oil, salt, and pepper.
- Place the coated vegetables in the air fryer basket in a single layer. You may need to do this in batches, depending on the size of your air fryer.
- Air fry for about 15-20 minutes, shaking the basket or tossing the vegetables halfway through, until they are tender and slightly caramelized.
Prepare the soup:
- Once the roasted vegetables are done, remove the garlic cloves from their skins.
- Peel the butternut squash and chop into 1 inch chunks. In a blender or using an immersion blender, combine the roasted vegetables, peeled roasted garlic, fresh ginger, and chicken broth.
- Blend until smooth and creamy. Make sure your blender top is on tight and place a towel over top of the blender top, for safety. You may need to do this in batches, depending on the size of your blender.
- Serve the roasted butternut squash soup hot. Garnish with a drizzle of olive oil and cubed bacon if desired.
Video
Nutrition
Calories: 86kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 731mg | Potassium: 342mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7470IU | Vitamin C: 18mg | Calcium: 46mg | Iron: 1mg
