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Butternut Squash Soup

Butternut Squash Soup

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Indulge in the warmth of this creamy Butternut Squash Soup, a perfect bowl of comfort for chilly days. This soup is not only easy to prepare but also bursting with flavor, making it a family favorite. The natural sweetness of roasted butternut squash, combined with vibrant carrots and sweet potatoes, creates a delightful medley that pleases both kids and adults alike. With just a hint of enchilada sauce for depth and a touch of lime for brightness, this dish can be enjoyed as a cozy starter or satisfying main course. Plus, it’s ideal for meal prep—store it in the fridge or freeze for later enjoyment. Once you try this recipe, you’ll want to savor it again and again!

Ingredients

Scale
  • 1 small butternut squash (about 5 cups cubed)
  • 1 large carrot (peeled and sliced)
  • 1 large sweet potato (peeled and chopped)
  • 1 tablespoon olive oil (divided)
  • Kosher salt and black pepper (to taste)
  • 1 large onion (sliced)
  • 45 garlic cloves
  • 2 cups low-sodium vegetable broth
  • 1 cup enchilada sauce
  • 1 cup sour cream (or vegan friendly yogurt)
  • Fresh cilantro
  • Lime wedges
  • Cheesy toast
  • Chili flakes

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel and cube the butternut squash, carrot, and sweet potato. Spread on the baking sheet, drizzle with half of the olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
  3. In a soup pot, heat the remaining olive oil over medium heat. Sauté the onion and minced garlic until softened (about 5 minutes).
  4. Add the roasted vegetables to the pot along with vegetable broth and enchilada sauce. Simmer for 15 minutes.
  5. Use an immersion blender to puree the soup until smooth or leave some texture if preferred.
  6. Serve hot with optional garnishes like sour cream or yogurt, cilantro, lime wedges, or chili flakes.

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