As the days are getting cooler and shorter, I turn to foods that warm me up like a comforting bowl of soup. Unfortunately many soups are packed with hidden fat, sodium, and calories. If you are looking for a lighter fair next time you make soup you might want to consider this great fall Roasted Butternut Squash Soup recipe. You will find this one low in fat yet rich in flavor. This soup has lots of vitamin-rich vegetables. The richness of this soup comes naturally from the starches released by the winter squash, carrots, onions, and apples. No heavy cream or butter is needed. For a velvety texture and rich, savory-sweet taste, this is a perfect recipe to keep you warm and satisfied.
Roasted Butternut Squash Soup
- 6 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- 3 garlic cloves, minced
- 3 carrots, diced
- 1 onion, diced
- 2 apples, diced
- 3 tablespoons water
- 1 cup vegetable broth
- 1 cup light coconut milk
- 1 drop Black Pepper Vitality™ essential oil
- 1 drop Cinnamon Bark Vitality™ essential oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Additional salt to taste
- Green onions, chopped (for garnish)
- Preheat oven to 350°F.
- Toss squash in olive oil and salt and bake on a cookie sheet for 30–35 minutes.
- While squash is cooking, heat olive oil in a large sauté pan.
- Add garlic and cook for 30 seconds.
- Add carrots and 3 tablespoons water or vegetable broth to pan.
- Cover and cook for 10 minutes.
- Add onion and apples.
- Cook 15–20 minutes or until all veggies/fruit are soft.
- Add veggies/fruit to the blender and blend until well combined.
- Transfer to a large pot.
- Stir in vegetable broth and coconut milk, reserving 2 tablespoons of the milk.
- Stir in Cinnamon Bark Vitality™, Black Pepper Vitality™, garlic powder, and onion powder.
- Add salt and pepper to taste.
- Stir thoroughly.
- Reheat gently, serve in bowls, and garnish with reserved coconut milk and green onions.
- Pair this with a cozy blanket and your favorite book.