Butternut Squash Soup
Simple and easy butternut squash soup made with added carrots and sweet potatoes for a perfectly soothing soup to complement your main dish.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Soup
Cuisine: American
Diet: Gluten Free, Low Fat
Servings: 6
- 1 small butternut squash about 5 cups cubed butternut squash
- 1 large carrot peeled and sliced
- 1 large sweet potato peeled and chopped
- 1 tbsp olive oil divided
- Kosher salt and black pepper to taste
- 1 large onion sliced
- 4-5 garlic cloves
- 2 cups low-sodium vegetable broth
- 1 cup enchilada sauce
- 1 cup sour cream to serve, or vegan friendly yogurt
Optional
- fresh cilantro lime wedges, cheesy toast, chili flakes
Heat the oven to 400F and line a large sheet pan with parchment paper.
Peel and chop your butternut squash and add it to the pan together with the carrot and sweet potato. Drizzle with half a tablespoon of oil and season with salt and pepper.
Roast for 25-30 minutes, or until veggies are tender.
Preheat the remaining oil in a soup pot and saute the onion and garlic. Stir in the roasted vegetables, broth, and enchilada sauce. Simmer the soup for 15 minutes to allow the flavors to meld.
Use an immersion blender to blend the soup until smooth.
Divide into bowls and drizzle with the sour cream. Top with fresh cilantro and serve with cheesy toast, if desired.
- Serving size: one bowl or 2 cups
- Use any oil of your choice.
- Keep it vegan-friendly by skipping the sour cream or topping it with plant-based yogurt.
- Use fresh garlic and not garlic powder.
Calories: 192kcal | Carbohydrates: 40g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 760mg | Potassium: 763mg | Fiber: 6g | Sugar: 10g | Vitamin A: 23864IU | Vitamin C: 32mg | Calcium: 138mg | Iron: 2mg