This butternut squash soup has been on repeat every single week for the last month and I am almost embarrassed to admit that I've been eating it every single day! I actually made this on accident and it was originally for the sauce that I poured over my dairy free creamy butternut squash mac and cheese recipe here; but the "sauce" aka this butternut squash creamy soup was just too good that I needed to adjust it just a bit to make it into a hearty soup!
It is actually one of the simplest recipes you can make and it is perfect for the winter months! All you have to do roast up butternut squash, add it to your blender with almond milk or coconut milk, and your favorite spices; I love warming/healing ones such as cinnamon, nutmeg, turmeric, ginger, and even a little sage. I also blend it with some nutritional yeast too! Once you blend it up to your desired consistency, it is all done! It is that simple! By adding the nutritional yeast it will give the soup a savory feel to it and cut some of the sweetness that you get naturally from the butternut squash!
What you need:
Yields: about 4 cups
Prep time: 5 minutes
Cook time: 45 minutes
Total time: 1 hour
1 large butternut squash
2 cups almond milk, coconut milk, or any nut milk of choice
1/2 cup nutritional yeast
sea salt to taste
2 tsp. cinnamon
1 tsp. turmeric
1 tsp. ginger
1 tsp. nutmeg
additional spices: sage, rosemary, cumin
pepper to taste
*See notes on spices*
What to do:
1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper set aside.
2. Lightly coat/spray your butternut squash with olive oil and add to the baking sheet. You can either roast in half or pre-cut into cubes. I tend to buy ones already cut into cubes to make it easier. If you roast in cubes, it will allow for even cooking.
3. Roast squash at 400 degrees for about 45 minutes or until soft/tender to touch.
4. Add to your vitamix/blender with the above ingredients. Blend on high for a few minutes until creamy.
5. Taste test and adjust to preference!
The above measurements for the spices are simply to my liking. I tend to not measure too much when adding in spices, so start off with a small amount then add more after blending/after taste testing! You can really add any spices you want!
Store in an air tight container for up to a week
To reheat simply place in a sauce pan over medium to low heat!
I top mine with nuts, veggies/greens, and extra spices!