Healthy Roasted Butternut Squash Soup Recipe (Vitamix Option)
This delicious and healthy roasted butternut squash soup recipe features a rich and creamy blend of roasted squash, garlic, chicken broth, and coconut milk. Topped with crispy chopped bacon and pumpkin seeds, this beautiful soup bursts with flavor in every bite. Paleo, Gluten-Free, Dairy-Free, and Whole30.
Servings: 6 servings
Ingredients
- 3 pound butternut squash cut in half lengthwise, seeds removed
- 1 tsp olive oil
- 1 tbsp butter or vegan butter
- 1/2 cup full-fat coconut milk
- 4 cloves garlic
- 3 large carrots diced
- 1 medium onion chopped
- 2 ½-3 cups chicken or vegetable broth as needed
- ¼ tsp cinnamon
- 3 slices bacon chopped
- salt and pepper to taste
- thyme and toasted pepitas for garnish
Instructions
- Preheat your oven to 425F. Place the butternut squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with a pinch of salt and pepper. Roast in the oven for 45-55 minutes, or until the squash is tender and easily pierced with a fork. Remove from the oven and let cool slightly.
- Cook the Bacon: While the squash is roasting, heat a large pot over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the bacon fat in the pot.
- Cook the Vegetables: In the same pot with the bacon fat, add 1 tbsp butter (or vegan butter). Once melted, add the chopped onion, garlic and carrot chunks. Cook, stirring occasionally, for about 5-7 minutes until the vegetables start to soften.
- Scoop the Squash: Once the roasted squash has cooled enough to handle, scoop the flesh out of the skins and add it to the pot with the cooked vegetables.
- Season and Add Broth: Sprinkle in ¼ tsp cinnamon and season with salt and pepper to taste. Sprinkle in ¼ tsp cinnamon and season with salt and pepper to taste. Pour in 2 ½ cups of chicken or vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 10-15 minutes to allow the flavors to meld.
- Blend the Soup: Remove the pot from heat and add the coconut milk. Use an immersion blender to puree the soup until smooth. If the soup is too thick, add more broth until you reach the desired consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Serve: Ladle the soup into bowls. Top each serving a drizzle of coconut milk, crispy bacon, toasted pumpkin seeds (pepitas), and a sprinkle of fresh thyme or cayenne pepper for an additional kick. Serve hot
Notes
Expert Tips
- If you don't have a Vitamix to blend your butternut squash soup ingredients, don't worry! There are alternative methods that will work just as well! The time it takes to blend may differ, but just eyeball it and know you're done when all the ingredients are blended and smooth! Alternative options include an immersion blender, regular stand blender, Nutribullet, or food processor.
- For a dairy-free option, replace ghee with vegan butter. To make this vegan, omit the bacon and use veggie broth and vegan butter.
Serving & Storage Tips
Add your blended soup to a bowl and drizzle the top with fresh coconut milk, pumpkin seeds, and crispy sugar-free bacon pieces. It's perfect for any meal! Try warming up some of this soup in a mug in the mornings and sip on it on your drive to work. Store in an airtight container in the fridge for up to one week or freeze for up to 3-5 months.Nutrition
Serving: 1serving | Calories: 176kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Cholesterol: 12mg | Sodium: 869mg | Fiber: 2g | Sugar: 3.6g