Print

Roasted Butternut Squash Soup Recipe

EASY to make Butternut Squash Soup that's only 310 calories a serving! Roasted squash, carrots and onions make this a healthy creamy soup! Best served with crusty bread! Vegan dairy free recipe option included.

Course Soup
Cuisine American
Keyword butternut squash soup, carrot soup, healthy butternut squash recipe, roasted butternut squash
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour
Servings 4
Calories 310 kcal

Ingredients

  • 1 butternut squash cut in half and seeds removed
  • 6 carrots peeled and chopped
  • 1 small onion peeled and chopped big
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 1 cup milk

Instructions

  1. Preheat oven to 425 degrees.  Place your butternut squash, carrots and onion on baking sheet.   Drizzle olive oil and sprinkle salt on vegetables.  Stir the vegetables to coat them.  Bake for 50 minutes, stirring them half way. Remove from oven.  Once butternut squash is cool, peel the skin off and discard. 

  2. In a large pot over medium high heat, melt butter and add flour, whisking it to make it smooth. Add chicken broth and milk and continue to whisk until creamy, for about 5 minutes.

  3. Add vegetables to pot and use a immersion blender or blender and blend until your soup is creamy.  Serve. 

Recipe Notes

Looking to make this soup vegan?  Read the post for substitutions!