If you’re looking for a quick and easy fall-inspired meal, you’ve come to the right place. Butternut squash is hands-down one of my favorite fall produce picks this time of year. I had always been interested in butternut squash, but I admittedly used to stay away from it because the pre-cut packs are expensive, and I never knew how to cut it, let alone prepare it until about a year ago.
Don’t let it intimidate you, though, because it’s super easy to work with. All you need to peel it is a vegetable peeler. The skin is actually thin, so it comes right off. Cut the ends off, scoop out the seeds, and cut it into cubes. That’s it! Once it’s cut up, try this recipe below for a roasted butternut squash soup. If you’re not familiar with roasting, it’s the absolute best way to eat just about any vegetable. I love this recipe too because there’s very little hands-on time. With two little ones running around, I have about zero uninterrupted minutes per day to cook! If you’re debating whether or not to use the fresh herbs, use them! They are a must for this recipe.
My husband is my toughest food critic, and even he likes this one. Butternut squash is a good source of vitamin A, vitamin C, B vitamins, and fiber. It’s great for helping to lower cholesterol. It’s low in fat, and it’s diabetes friendly. Soup is also great for weight loss. It’s really easy on the wallet this time of year, too. This recipe also happens to be vegan and gluten-free.
I’ve been making this every week for the past month or so. Enjoy!
Roasted Butternut Squash Soup
Ingredients
1 butternut squash
1 onion
1 cup baby carrots
2-3 stalks celery
4-5 cloves garlic, peeled
4-5 sprigs of fresh thyme, sage leaves, and rosemary
2 Tb olive oil
Salt and Pepper to taste
32-oz carton of vegetable broth
Directions:
Preheat oven to 375F. Line a baking sheet or roasting pan with aluminum foil. Peel butternut squash with a vegetable peeler. Cut the top and bottom off with a sharp knife. Slice squash in half vertically. Remove seeds with a spoon. Cut squash into ¾” pieces. Put on roasting pan. Cut remaining vegetables into one-inch pieces. Add baby carrots and garlic cloves whole. Drizzle with olive oil, salt, and pepper and toss to coat. Roast vegetables for 45 minutes to one hour. Remove from oven and let cool for 5 minutes. Add to blender or food processor. Add vegetable broth and blend until smooth. Enjoy!!