This butternut squash soup is delicious and nutritious. It is also a snap to pull together using Roasted Butternut Squash and Sweet Potatoes that have already been made. I usually make this soup for a quick and filling meal, a couple of days after I roast squash and sweet potatoes. I add a can of cannellini beans to my butternut squash and sweet potatoes. The beans add protein and help to thicken the soup.
This soup and the roasted squash and sweet potatoes are perfect additions to a weekly meal plan. Serve your roasted vegetables as part of your Sunday night meal and use the rest of them to throw this soup together on a busy week night. This comforting, creamy soup will warm you up right down to your toes on a cold, wintry night.
I serve this soup up with a big salad and grilled, garlic gluten free bread for a filling meal. If you have dinner planned, enjoy this soup for lunch or as a starter to your evening meal.
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 4 cup vegetable stock may substitute chicken stock
- 2 cup water
- 6 cup roasted butternut squash and sweet potato recipe See below for recipe
- 1 15 oz can cannellini beans
- sour cream or plain greek yogurt, if desired for topping
Ingredients
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- In a dutch oven or large pot, heat stock and water over medium heat.
- Add roasted butternut squash and sweet potato mix and cannellini beans to the pot and heat.
- Once the ingredients are heated through, with an immersion blender or a heat safe blender, blend until creamy and smooth.
- Serve immediately. If desired, serve with a dollop of sour cream or greek yogurt.
This Butternut Squash Soup recipe is gluten free, dairy free, vegetarian and vegan.
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