Creamy Roasted Butternut Squash | Made in the Blender!

Last night, I made the tastiest butternut squash soup for dinner! While browsing the grocery store, I eyeballed the big stack of butternut squash and instantly had a craving for soup. Down in the south, we have this thing called “fake fall” that happens every August. There’s a week of chilly and rainy weather, then it disappears, and the humid summer temps are back. Well, it’s been like that this past week. I’m not jumping to any fall behavior yet, but I made an exception for a butternut squash soup. Last year, I laid on the couch with morning sickness all fall, so this year I’m making up for it, but waiting until mid-September at least! I can’t wait to take my boy to all the pumpkin patches and do all the fall things!

I will be adding this recipe to my go-tos from now on! I can’t believe how fast and easy it was to make, and OMG, was it delicious. I just had my second bowl for lunch today with a turkey sandwich on the side. I know it’ll be even better on a cold Fall day! I plan to make this soup with mini sandwiches when picnic weather returns.

Creamy Butternut Squash Recipe Ingredients

• Butternut Squash
• Light Cream (You can use coconut cream or dairy-free cream to make this recipe plant-based)
• Garlic Cloves
• Sweet Yellow Onion
• Olive Oil
• Black Pepper
• Sea Salt
• Onion Powder
• Dried Dillweed

All you have to do is chop the vegetables, season and roast them, blend them with cream, and done!
 
 

Creamy Roasted Butternut Squash Soup

Taralynn McNitt

This Creamy Roasted Butternut Squash Soup delicious soup is quick and easy to make. Roast up all the ingredients, blend, and serve! The soup recipe can easly be made plant-based by swapping out the cream!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Lunch, Dinner

Cuisine American

Servings 4 Servings

Ingredients

  

• 1 Large Butternut Squash
• 1 Medium Sweet Yellow Onion
• 1 Large Head of Garlic
• 3 Tbsps Olive Oil
• 1/2 Cup Cream
• 1 Tsp Black Pepper
• 1 Tsp Onion Powder
• 1/4 Tsp Sea Salt
• 1/2 Tsp Dillweed

Instructions

 

• Preheat the oven to 375 degrees
• Add the diced butternut squash, chopped onion, and peeled garlic cloves to a baking sheet—drizzle 2 tablespoons of olive oil on top and season with black pepper, sea salt, and dillweed.

  Roast for 25-minutes.
• Add the cooked butternut squash, onions, and garlic cloves to a blender. Pour in the cream, a tablespoon of olive oil and onion powder. Blend on high for 30-seconds or until lump-free.

  If you'd like to make this recipe plant-based, use a dairy-free cream or coconut cream as a substitute

  Give the soup a taste test to determine if it needs any more salt or onion powder (or any seasoning you prefer!)
• Serve the soup in a bowl with a drizzle of cream, olive oil, and a sprinkle of dill on top! Garnish with a parsley leaf.

Keyword soup, gluten-free, blender, fall recipes, butternut squash, plant-based, butternut squash soup, dinner recipe, fall cooking

I hope you all try this soup and come back to let me know what you think! 

Questions for you!

1. What is your favorite soup?
2. Have you had “fake fall” temps yet?
3. What is your favorite fall activity?