Creamy Butternut Squash Soup Without Cream
One of our all-time favorites is this Butternut Squash Soup. It's a vibrant, creamy dish packed with lots of flavor.
Ingredients
- 1 butternut squash (halved and seeded)
- 3 large carrots (peeled and roughly chopped)
- 1 yellow onion (roughly chopped)
- 1 head of garlic (top sliced off)
- ½-1 inch ginger (skin trimmed off)
- 3 ripe tomatoes (halved)
- 3 cups chicken broth regular or (*low sodium chicken broth can be substituted)
- salt and pepper to taste
- 1 tsp olive oil
Instructions
- Preheat the oven to 425°F.
- Ingredients, except the broth. Drizzle veggies and ginger with olive oil and sprinkle with salt and pepper. Place the sheet pan in the preheated oven and roast for 45 minutes or until the squash is soft.
- Carefully remove the sheet pan from the oven. *Caution: the oven and the sheet pan will be hot. If you haven’t already, remove the butternut squash pulp from the skin and discard it.
- Next, transfer the contents of the sheet pan to a high-speed blender, except for the garlic and broth. To squeeze out roasted garlic, simply hold the roasted head and gently squeeze the root end so that the soft, cooked cloves will pop out of their skins. Put them into the blender and discard the outer garlic shell.
- Finally, start blending the vegetables and gradually add 3 cups of your chicken broth. Blend until smooth, forming a soup. Add more broth to make the soup thinner. Then pour the soup into individual bowls and garnish with coconut milk, red pepper flakes, or drizzle with additional olive oil if desired.
Nutrition
Calories: 153kcal | Carbohydrates: 34g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 699mg | Potassium: 1107mg | Fiber: 7g | Sugar: 11g | Vitamin A: 28347IU | Vitamin C: 57mg | Calcium: 129mg | Iron: 2mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
