Roasted Butternut Squash Soup with Bone Broth
Butternut squash apple soup with bone broth is an easy, healthy, and delicious soup recipe. Bone broth butternut squash soup is made with avocado oil, onion, ginger, apples or pears, bone broth, butternut squash, salt, and pepper. My butternut squash bone broth soup is gluten free, dairy free, and has a vegan option!
Equipment
- Roasting Pan
- Parchment paper
- Immersion blender
Ingredients
For the Roasted Soup Veggies:
- 1 whole butternut squash, halved and de-seeded
- 2 whole carrots
- 1 yellow onion, quartered
- 3 apples, peeled and quartered
- 1 bulb garlic
- 2 tablespoon olive oil
- salt
- black pepper
For the rest of the Soup:
- 4 cups bone broth
- 1 cup homemade cashew cream heavy cream, or full fat coconut milk
- salt
- black pepper
How to make Cashew Cream for your Soup:
- 1 cup raw cashews soaked in water overnight
- ½ cup water
Instructions
- Heat oven to 375 degrees Fahrenheit and add parchment paper. Add 1 whole butternut squash, 2 whole carrots, 1 yellow onion, 3 apples (you can substitute pears here), 1 whole bulb of garlic (top cut off to expose the garlic). Drizzled with olive oil, salt, and pepper.1 whole butternut squash, halved and de-seeded, 2 whole carrots, 1 yellow onion, quartered, 3 apples, peeled and quartered, 1 bulb garlic, 2 tablespoon olive oil, salt, black pepper
- Roast your veggies in your oven at 375 degrees Fahrenheit for 1 ½-2 hours until the vegetables are golden brown and soft.
- Remove your vegetables from the oven and scoop the butternut squash from the skin into a pot. Discard the butternut squash skin and dump the rest of the veggies into the pan.Add 4 cups of bone broth on top.4 cups bone broth
- Heat pan to medium heat and immersion blend till your soup is pureed. Taste and add salt and pepper if needed.If you want a creamy roasted butternut squash soup, you can add one of 3 things: full fat coconut milk, heavy cream, or cashew cream.HOW TO MAKE HOMEMADE CASHEW CREAM FOR SOUP:Cover 1 cup of raw cashews with water and let rest on your counter to soak and soften cashews overnight. The next day, drain the water from the cashews and then add them to a high powered blender or food processor. Add ½ cup cool filtered water. Blend until your cashew cream is smooth creamy and resembles heavy cream.Pour into your soups to add a delicious velvety creaminess!Serve your delicious roasted butternut squash soup topped with a drizzle of cashew cream and any fresh herbs that you have on hand. And of course, every winter soup tastes best with fresh homemade grilled cheese on the side!1 cup homemade cashew cream, salt, black pepper, 1 cup raw cashews, ½ cup water
Video
Notes
HOW TO MAKE BUTTERNUT SQUASH APPLE SOUP WITHOUT ROASTED BUTTERNUT SQUASH INSTEAD:
- In a large stockpot, heat 2 tablespoons of avocado oil or organic butter over medium heat. Sauté 1 onion.
- Next, add 4 cups cubed butternut squash (fresh or frozen works), 2 chopped carrots, 4 whole cloves of garlic, 3 sliced apples or pears, 4 cups of bone broth, salt and pepper to taste. Cover and cook over medium low heat for 30 minutes until butternut squash is soft.
- After 30 minutes, remove the lid and add ½ cup full fat coconut milk, heavy cream, or homemade cashew cream.
- Use an immersion blender to puree the soup completely.
- Taste and add more salt or pepper if you like. Serve warm and enjoy!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Recipe nutrition information calculated using bone broth, which adds more calories, protein, potassium, iron, and calcium.
Nutrition
Serving: 1cup butternut squash pear soup with bone brothCalories: 279kcalCarbohydrates: 29gProtein: 5gFat: 12gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 5gPotassium: 817mgFiber: 6gVitamin A: 7425IUVitamin C: 38.1mgCalcium: 83mgIron: 1.48mg
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