Creamy Roasted Butternut Squash Soup by DNA-Daily Nourishment Alliance®  | Mealz

Creamy Roasted Butternut Squash Soup


6 Servings

20 min Prep, 1 h 30 min Cook


Allergy Friendly


Creamy Roasted Butternut Squash Soup

Views: 1985


Cooking Stages

    • Preheat oven to 375 F

    • Place chopped butternut squash into a large bowl. Sprinkle with salt, pepper, dry thyme, olive oil.

    • Line a large baking sheet with parchment paper.

    • Place squash on the baking sheet evenly, add garlic, sprinkle with crushed red pepper.

    • Roast for about 50-60 minutes. Keep an eye on it, until squash is completely tender.

    • Remove from oven, let cool. Squeeze the roasted garlic from the skins. Discard the skins.

    • In your blender add bone broth, roasted garlic, paprika, turmeric. Blend until smooth.

    • Pour your mixture into a pot, add coconut milk, more broth, if needed.

    • Bring to simmer.!Adjust seasonings.

    • Serve with fresh herbs, crushed red pepper, coconut cream.

    • Enjoy!

Nutrition Facts

Serving Size 127.7 g

Amount Per Serving
Calories 75 cals4%
% Daily Value*
Kilojoules 314.5 kJ4%
Fat 1.4 g2%
Sodium 50.3 mg2%
Carbohydrate 14 g5%
Protein 2.5 g5%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Create an account now to save recipes & organize cookbooks