Roasted Butternut Squash Soup Recipe

Recipe By The Movement Menu

This roasted butternut squash soup can be made on the stovetop or in the instant pot. Its super creamy (without the cream) & full of delicious roasted butternut squash, fabulous spices, and fresh ingredients. The soup is dairy free, paleo, whole30 compliant and can be made vegan, too.

3.6
28 Rating -
Rate
55minstotal
10minsPrep
45minsCook
55m.total
10m.Prep
45m.Cook
Roasted Butternut Squash Soup
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ingredients serve

Ingredients for Roasted Butternut Squash Soup Recipe

  • 3/4 pound 1 large butternut squash halved vertically and seeded, about
  • 3/4 tablespoon Extra virgin olive oil divided
  • 1/4 Large shallot diced
  • 0.13 Large yellow onion diced
  • 0.38 teaspoon Sea salt
  • 1.50 Garlic cloves pressed or minced
  • 1 cup Bone broth or vegetable broth
  • 0.03 teaspoon Ground nutmeg
  • 1/2 tablespoon Grass fed butter substitute avocado oil for vegans
  • 0.13 Lemon juiced
  • As required Sea salt to taste
  • As required Black pepper to taste
Nutrition
value
472
calories per serving
21 g Fat35 g Protein26 g Carbs3 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    35g
  • Carbs
    26g
  • Fiber
    3g

MacroNutrients

  • Carbs
    26g
  • Protein
    35g
  • Fiber
    3g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    77mg
  • Iron
    1mg
  • Vitamin A
    148mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    22mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    9mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    57mg
  • Manganese
    3mg
  • Phosphorus
    221mg
  • Selenium
    32mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Movement Menu