A quick, delicious, and comforting soup that is perfect for the cool weather.
Last November my best friend took me to a cooking class where we made a delcious and creamy Butternut Squash Soup. I loved the simplicity of the process in making this creamy and flavorful soup. Roasting a fresh squash, and then combining it with some broth and aromatics create one of the most delicious and cozy soups. Now, as soup season is officially upon us, I am excited to add this Whole 30 and Paleo soup into rotation. This Whole 30 Butternut Squash Soup is a delcious creamy soup that is perfect for Thanksgiving dinner or a quick lunch or even a meal prep. The soup is customizable and you can adjust the level of creaminess and thickness to you liking with more of less broth and top it with bacon bits, pumpkin seeds, and maybe even some green onion. I love to add an extra splash of Nutpods and extra fresh ground pepper. Either way this easy recipe for Whole 30 Butternut Squash soup is sure to staisfy your craving for comfort food.
Simple Ingredients to make Whole 30 Butternut Squash Soup
- butternut squash
- extra virgin olive oil or avocado oil
- onion
- shallot
- garlic
- salt
- pepper
- vegetable broth
- nutmeg
- cinnamon
- maple syrup
- Unsweetened Nutpods
Whole 30 Roasted Butternut Squash Soup
Ingredients
- 1 large butternut squash, halved vertically
- 2 tbsp extra virgin olive oil
- 1/2 yellow onion, chopped
- 1 shallot, diced
- 6 garlic cloves, minced
- 2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1 tbsp maple syrup
- 4 cups vegetable broth
- 1/4 cup unsweetened Nutpods
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Lightly brush the inside of the squash with oil. Place the halved butternut squash upside down on the baking sheet and roast for 45-55 minutes.
- Place a large pot over medium heat and add onions, shallots, and garlic. Cook for about 4-5 minutes or until onions are soft. Add salt, pepper, nutmeg, and cinnamon.
- Use a large spoon to scoop out the butternut squash and add it to the pot. Add maple syrup and 3 cups of vegetable broth (if it is not enough broth to cover the squash add more). Mix well and turn down the heat to low. Simmer for 10-15 minutes.
- Turn off the heat. Using an immersion blender, blend soup in pot until it reaches desired texture. Add Nutpods and mix well. Serve in bowls and top with more Nutpods or topping of your choice. Enjoy!
