Chef Allie’s Roasted Butternut Squash Soup

Wednesday, Oct 11, 2023 Coaches, Meals

Chef Allie’s Roasted Butternut Squash Soup

Butternut squash is one of my favorite soups and was served at our wedding in little pumpkins so it has a little piece of my heart.

Roasted Butternut Squash Soup

Serves 6

Ingredients

3 PoundsButternut Squash
2Onions
2Carrots
2Garlic Bulbs
1 TbspFresh Thyme
1 TbspFresh Sage
(1) 15 Ounce CanLibby’s Pumpkin Puree
32 OuncesVegetable Broth
1/2 CupCalifia Toasted Coconut Almond Milk
1 TspOnion Powder
1 TspGarlic Powder
1 TspPaprika
Salt to taste
Black Pepper to taste
Non-Fat Yogurt to garnishoptional
Parsley to garnishoptional

Directions

  • Preheat oven to 425 degrees.
  • Slice butternut squash in half and scoop innards out. Place onto sheet pan.
  • Cut onions in half, peel skin and place on sheet pan.
  • Peel carrots, slice in half lengthwise, slice in half again and place onto sheet pan.
  • Slice top of garlic off and place onto sheet pan.
  • Spray vegetables with avocado oil, season with salt and pepper and sprinkle fresh chopped thyme and sage over the top.
  • Place into the oven until squash is fork tender.
  • Scoop innards of squash out into a Dutch oven, add the onions, carrots and squeeze garlic out.
  • Pour vegetable broth in and using an immersion blender blend until smooth.
  • Add the pumpkin, coconut almond milk, paprika, onion, powder and garlic powder.
  • Enjoy!

Watch the full video on Instagram

Healthi Weight Loss Plans

Carb Conscious: 0 BITES
Conquer Cravings: 2 BITES
Sugar Smart: 1 BITE
Better Balance: 1 BITE
Calorie Command: 150 Calories
Keeping Keto: 28 Net Carbs