Butternut Squash Veggie Soup

Dinner / Lunch

This creamy butternut squash soup is perfect for chilly fall and winter days!

I love making warm soups when it’s cold outside. 

I also love when I can pack a ton of nutrients into one bowl (especially during cold and flu season).

This Butternut Squash Veggie soup not only has butternut squash, but also apple, celery, carrots, sweet potatoes, onion and a touch of sweetness of cinnamon and nutmeg. 

It’s a great option for the whole family – especially kiddos that don’t love to eat their veggies.

Simply chop the ingredients, roast them, blend, and curl up on the couch with this delicious soup.

TIP: Want to make it easier to chop the butternut squash? I simply washed it, placed it on a paper towel and microwaved it on high for 3-5 minutes until it was soft and easier to cut through. I then peeled the skin, and chopped it into small pieces. 

Enjoy this delicious, veggie-loaded soup today! 

Hungry for More Tasty Recipes? Subscribe to get my bi-weekly newsletter delivered straight to your inbox! Also, be sure to stay in touch on my latest health and wellness tips and humor on Instagram, Facebook,  and Pinterest.  

Print Recipe

Butternut Squash Veggie Soup

Ingredients

  • 1 medium butternut squash, peeled and chopped
  • 1 medium sweet potato, peeled and chopped
  • 1 red apple, peeled and chopped
  • 1 medium onion, diced
  • 1 cup celery, chopped
  • 1/2 cup carrot, chopped
  • 2 garlic cloves
  • Avocado oil
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 3 cups chicken broth
  • 1 cup water
  • Optional toppings: pumpkin seeds, walnuts, pecans, or goat cheese

Instructions

  • Preheat oven to 370 degrees F.
  • Take chopped veggies, apple and garlic and place on large baking sheet.
  • Coat everything with avocado oil.
  • Sprinkle cinnamon and nutmeg on top.
  • Roast in oven for 40 minutes or until soft.
  • Take roasted veggies, apple and garlic and place in a large blender. Add water and chicken broth.
  • Blend everything until smooth. Adjust seasonings based on preference.
  • Top with optional toppings.
  • Serve warm and keep in refrigerator for up to one week.

Notes

*You can make a double batch and freeze half for later use.

You Might Also Like

Add A Comment

Recipe Rating