Butternut Squash Soup

If you’re into fall cooking and love squash varieties, then this soup is for you! There is just something about a cozy and flavorful bowl of creamy soup in the cooler months, isn’t there? It feels and tastes like a hug in a bowl to me. 😂 Too much? Okay, let’s get straight to the recipe for y’all rolling your eyes at me.

Prep time: 15 minutes Cooking time: 1 hour Total time: 1 hr 15 minutes

Serves: 3-4

Ingredients

  • 3 Tbsp olive oil (use per tbsp separately- instructions given when)
  • 1 medium-large butternut squash
  • 1 medium yellow onion
  • 1 medium red pepper
  • 1 Tbsp garlic
  • 2 cups vegetable broth
  • 1 can cannellini beans
  • 1/2 cup nutritional yeast
  • 1/3 cup coconut cream
  • 1 tsp sea salt 
  • 1/4-1/2 tsp pepper (add to taste preference)
  • 1 tsp smoked paprika
  • 1/8 tsp nutmeg
  • 1/2-1 tsp cinnamon (add to taste preference)
  • 1 tsp herbs de provence, or add dried oregano, basil, thyme, etc.
  • Optional: fried sage to top, sriracha to top or blend in, parmesan to top, or better yet- parmesan crisps!

Directions

  1. Preheat oven to 425F. Line a large baking sheet with parchment paper.
  2. Take your butternut squash and cut off the top and bottom. Then cut in half lengthwise. (See below.) Scoop out the seeds and discard (or clean, dry and roast later to avoid food waste).
  3. Take your yellow onion and cut into 8ths. (See below). Place both the butternut squash, skin-side down, and the onion on the parchment paper. Use 1 Tbsp of olive oil and brush to coat both. Sprinkle the butternut squash with sea salt and cinnamon. Place in oven and set timer for 50 minutes.

4. In the meantime, you may air-fry the red pepper for 15-20 minutes at 400F or add this to your baking sheet with 20 minutes left in the oven. Don’t forget to coat in olive oil! 😉

5. Once roasted, take a fork to pierce and ensure the squash is thoroughly cooked. Once cooked and cooled a bit, scoop out the butternut squash from its skin and add to a large blender or food processor. Add onion and red pepper then puree. Add the next 4 ingredients (garlic, veg broth, beans and nutritional yeast) and puree again until a smooth consistency is formed (about 3-5 minutes, depending on the tool you’re using).

6. If you have enough room in your blender or food processor, add the coconut cream. If not, transfer the puree to a large pot with 1 Tbsp olive oil over low-medium heat. Warm, add coconut cream and spices, then mix.

7. Once warm- hot, serve in bowls with toppings of choice. Enjoy!

Did you enjoy this bowl of warming, fall joy? If so, then please leave a review below and/or treat me to a matcha! 🍵 You can donate one here.

Thank you in advance for your following and support! For more delicious, healthy recipes, follow me @feed.me.happy and join my email list here!

All my love, 💖 Danielle