Learn how to make roasted butternut squash soup! This recipe is one of our Fall favorites, it’s bursting with flavor and nutrients such as vitamin A, vitamin C, and fiber. Unlike other creamy soups that contain added dairy, sugars, and not-so-healthy fats, ours is just the good stuff! This soup is dairy-free, gluten-free, paleo, and has a vegan option. You can make it ahead of time and freeze it for later so it makes a great meal prep recipe.
Prep Time: 10 min.
Cook Time: 50 min.
Total Time: 60 min
- 1 medium Butternut Squash
- 1 tablespoon Avocado Oil
- 1 Yellow Onion, diced
- 4 clove Garlic, minced
- 1/2 tsp Himalayan Sea Salt
- 1/2 tsp Black Pepper
- 1 tsp fresh Parsley
- 1 tsp Italian Herb Seasoning
- 4 cups Chicken Bone Broth or Vegetable Broth
- 4 pieces Sugar-Free Bacon, cooked (optional)
Preheat oven to 425F. Place entire butternut squash on a rack in the oven and roast for 30 minutes until squash is partially cooked. Remove from the oven and set aside. When cool, cut cooked squash into small pieces.
Place a large saucepan or Dutch Oven over medium-high heat, add in avocado oil and let it get hot.
Add the diced onion and all seasonings. Sauté for 5 minutes.
Add bone broth or vegetable broth. Bring the soup to a boil. Reduce and simmer for 15 minutes.
Remove from the heat. Blend soup either with a handheld blender or in a Vitamix until pureed.
Serve in bowls and crumble cooked bacon over the top. Top with fresh parsley. You can also drizzle with coconut cream.