Roasted Squash Soup

"Rich, Flavorful, Roasted Soup"

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Ingredients

1 medium butternut squash

1 apple

3 garlic gloves

1 small sweet onion

1 can 15.5 oz great northern white beans

4 cups vegetable broth

1 tbsp raw pumpkin seeds

1 tsp nutmeg

1 tsp turmeric

Salt to taste

Pepper to taste

1tbsp olive oil

PREP 10 MIN    |    COOK 45 MIN     |    TOTAL 55 MIN 

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Highlights & Tips

This recipe takes just about an hour to make but it's so worth the results when it's ready to eat! 

 

Its best roasting the vegetables in the oven to get that great roasted flavor.

Make this soup when you have a little more time perhaps the weekend and you can serve it for several meals

The soup stores well up to 5 days in the refrigerator.

This is the perfect dish for lunch or dinner.

   

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Health Benefits

Turmeric is one of the world's healthiest super foods!  Adding this spice into a dish that compliments it will add a number of health benefits!

  

The spice is known for boosting energy levels, boosting mobility, is an anti-inflammatory, is linked to lowering the risk of heart disease & cancer and is high in antioxidants!  Truly a super food spice indeed!

Pumpkin seeds offer a wide variety of benefits!  Bringing a good source of fiber, helping with digestion and they boost your intake of protein.

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Recipe Supplies

A Dutch Oven Pot is a great cooking accessory to use when making soups.  We have picked one of our favorites that is very affordable you can access by clicking the link!

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We love using fun and unique dishware to showcase our meals!  These small ceramic pumpkins are the perfect dish to serve this fall soup or picture perfect on your Thanksgiving table!  Click the link to purchase today.

Plate Presentation

Our favorite way to serve this fantastic fall soup is in a ceramic pumpkin dish!  Garnish with raw pumpkin seeds and a little pumpkin oil.  Serve a side fall salad and it's the perfect dish for your family on a crisp fall evenning.

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Avocado Tomato Sandwich

Food Combinations

Try out an avocado sandwich or garlic bread to compliment your soup!  Top off with roasted pumpkin seeds and you will have an elegant flavorful dish!

  

  

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Roasted Garlic Bread

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Budget Tips

Try to purchase your squash when it goes on sell because this product keeps fresh in a dry cool pantry up to 3 months.  

Purchasing your spices in the bulk section of a grocery store typically reduces  your cost by 20-30% when compared to buying a branded spice in a jar.

If you don't have all the spices and you don't want to purchase all of them the most important one to use in this recipe is nutmeg.  The soup will still taste great!

Storage Recommendations

The best ways to store your delicious soup is in a tight sealed container.  This will hold up fresh in the refrigerator for 5-6 days.

You can also freeze your soup.

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What to do with left over's or extra product?

The great news about cooking with squash is this vegetable stays fresh in your pantry for up to 3 months.

The other great ways to use up your squash is to roast it for a side vegetable dish or vegetable taco's.

Roasted Squash Soup

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PREP 10 MIN    |    COOK 45 MIN     |    TOTAL 55 MIN    

YIELD 6 SERVINGS 

1 medium butternut squash

1 apple

3 garlic gloves

1 small sweet onion

1 can 15.5 oz great northern white beans

4 cups vegetable broth

1 tbsp raw pumpkin seeds

1 tsp nutmeg

1 tsp turmeric

Salt to taste

Pepper to taste

1tbsp olive oil

NUTRITIONAL'S  PER SERVING

□ Calories      144   Cal

□ Protein         6     grams

□ Fiber            7     grams

□ Sugar          6     grams

□ Carbs          30   grams

□ Fat              .1     grams

DIRECTIONS

Preheat the oven to 400 degrees.  Clean, peel and cut the squash up into large chunks and place on a non-stick baking sheet.

Step 1

Step 2

Cut the apple into quarters and discard the seeds.  Slice the onion into quarters.  Place the apple and onion onto the baking sheet.  Discard the skin of the garlic gloves and add to the baking sheet and drizzle a little olive oil onto the pan to avoid sticking.  Place the pan in the oven and bake for 45 minutes or until a fork can easily pierce the squash.

While you are waiting for the vegetables to roast. Rinse and drain the beans and toss them into a blender.  Add ½ up of vegetable broth to the beans, cover and blend until smooth.  Pour the mixture into a medium-large Dutch oven pot or soup pot.  Once the vegetables are roasted blend them in small batches while adding some vegetable broth until you get your desired texture.  Once each batch of vegetables is blended smooth you can pour the mixture into your soup pot or Dutch oven.

Step 3

INGREDIENTS

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RECIPE TIPS

To roast the squash evenly it’s best to cut it into large chunks.  If you need to change the consistency of the soup just add more vegetable broth to thin it down.  Sometimes I add a little cinnamon and cumin to the soup which can add more depth of flavor.  While you can cook the vegetables and make this soup in an Insta-Pot, I highly recommend the roasting method as it gives such a great roasted flavor to your soup

Step 4

Place your soup pot on the cook top and turn the heat onto medium-low.  Add your seasonings, turmeric, nutmeg, salt and pepper to taste.  Stir until warm and serve in bowls.  Garnish with raw pumpkin seeds.

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