Creamy Butternut Squash Soup Without Cream
Creamy Butternut Squash Soup Without Cream is made with roasted butternut squash, carrots, tomatoes, garlic and fresh ginger blended until silky smooth. This easy dairy-free soup is made with simple ingredients and ready in under an hour.
Ingredients
- 1 butternut squash (cut in half 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
- drizzle of coconut milk
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper. Arrange the butternut squash, carrots, onion, garlic, ginger and tomatoes on the pan.
- Drizzle with olive oil and season with salt and pepper. Roast for about 45 minutes, or until the butternut squash and vegetables are tender.
- When cool enough to handle, scoop the butternut squash flesh from the skin. Gently squeeze the roasted garlic cloves from their skins.
- Transfer the roasted vegetables, squash and garlic to a high-speed blender. Gradually add the chicken broth and blend until smooth.
- Add additional broth if you'd like a thinner soup. Taste and adjust the salt and pepper, then serve with a drizzle of coconut milk, red pepper flakes or a drizzle of 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.
