Butternut Squash Soup
Simple and easy butternut squash soup made with added carrots and sweet potatoes for a perfectly soothing soup to complement your main dish.
Servings: 6
Ingredients
- 1 small butternut squash about 5 cups cubed butternut squash
- 1 large carrot peeled and sliced
- 1 large sweet potato peeled and chopped
- 1 tablespoon olive oil divided
- Kosher salt and black pepper to taste
- 1 large onion sliced
- 4-5 garlic cloves
- 2 cups low-sodium vegetable broth
- 1 cup enchilada sauce
- 1 cup sour cream to serve, or vegan friendly yogurt
Optional
- fresh cilantro lime wedges, cheesy toast, chili flakes
Instructions
- Heat the oven to 400F and line a large sheet pan with parchment paper.
- Peel and chop your butternut squash and add it to the pan together with the carrot and sweet potato. Drizzle with half a tablespoon of oil and season with salt and pepper.
- Roast for 25-30 minutes, or until veggies are tender.
- Preheat the remaining oil in a soup pot and saute the onion and garlic. Stir in the roasted vegetables, broth, and enchilada sauce. Simmer the soup for 15 minutes to allow the flavors to meld.
- Use an immersion blender to blend the soup until smooth.
- Divide into bowls and drizzle with the sour cream. Top with fresh cilantro and serve with cheesy toast, if desired.
Notes
- Serving size: one bowl or 2 cups
- Use any oil of your choice.
- Keep it vegan-friendly by skipping the sour cream or topping it with plant-based yogurt.
- Use fresh garlic and not garlic powder.
Nutrition
Calories: 192kcal | Carbohydrates: 40g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 760mg | Potassium: 763mg | Fiber: 6g | Sugar: 10g | Vitamin A: 23864IU | Vitamin C: 32mg | Calcium: 138mg | Iron: 2mg