An easy-to-make soup that is loaded with nutrients and great taste!
4 C. butternut squash cut in cubes
3 C. vegetable broth – I like Kitchen Basics Brand of broth. It has less sodium.
Dash of red pepper flakes
Freshly ground black pepper
Pepitas or pumpkin seeds for garnish
Preheat oven to 4250
Line a heavy (preferable metal) baking pan with parchment paper.
Spread squash in single layer in the pan. Use two baking pans lined with parchment if needed.
Roast for about 40 minutes or until tender when pierced with a fork.
Tip: You can also roast a whole butternut squash with the skin on in the oven for about 45 minutes or until skin is soft. It will be easy to peel, cut and will be ready for the food processor.
Transfer the roasted squash to a food processor, Vita Mix or heavy-duty blender. Add remaining ingredients and process until smooth.
If soup is too thick, add additional broth to reach desired consistency. Divide among 4 bowls.
For additional texture and to add a little “crunch” sprinkle roasted pepita seeds on top of soup.
The most time consuming part of making this recipe is roasting the butternut squash. It doesn’t require hands-on but you do have to plan ahead for the time needed for roasting. This soup is delicious, very satisfying and almost a celebration of fall and cold winter nights. We love the smell of the roasted squash in the house when making this recipe.