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It’s fall, ya’ll! And that means it is finally soup season. I don’t know about you, but I am a soup for breakfast, lunch, and dinner kind of girl. Doesn’t matter the meal, soup will work just fine!
Roasted butternut squash soup always hits the spot, and l love how versatile it is. In this soup, I roast the squash first and then puree it with a couple of secret ingredients to give this soup some extra flavor.
Okay fine, they aren’t secret because I’m going to tell you exactly what they are. And I’m going to tell you how to cheat and make this soup FAST, too!
First, the “secret” ingredients….fish sauce and nutritional yeast. Both add an awesome savory dimension. Don’t panic when you hear these, as they may not be items you cook with every day. Fish sauce is basically made of anchovies and salt and is a great salty replacement for soy sauce. And nutritional yeast is deactivated yeast in the form of little flakes. For the non-dairy folk like myself, it’s a fantastic replacement for cheese and makes things a little creamier too.
And don’t worry, you can find both of these items at your regular grocery store – fish sauce will be in the Asian food aisle, and nutritional yeast will typically be in the baking aisle around the gluten free flours.
And the time saver trick? Buy your butternut squash frozen! You can still roast it, I promise. It doesn’t firm up quite as well, but it’ll take on that roasted flavor, and you’ll be pureeing this anyhow. If you want to keep some butternut squash cubes in-tact though, you’ll want to go the regular route and peel, dice, and roast your squash.
Lastly, I made my soup in low FODMAP fashion. My body doesn’t appreciate fructose, so that means no garlic or onions for me. In place of that, I use garlic-infused olive oil, but if you don’t have that issue, feel free to add in the real thing! I’ve added them as options below.
Enjoy! Let me know in the comments how you like it! You can also pair this with a loaf of bread, and here’s a recipe for my paleo bread!
Oh, and don’t forget, you can package up those leftovers and put them in the freezer!
Roasted Butternut Squash Soup
Ingredients
- 4 cups butternut squash peeled, seeded, and diced; you can also use frozen to save time!
- 2 lb ground turkey browned
- 2 tbsp olive oil divided, can use garlic-infused
- 1 onion peeled and chopped (optional; omit for low FODMAP)
- 3 cloves garlic peeled and minced (optional; omit for low FODMAP)
- 3 stalk celery diced
- 2 bell peppers diced
- 1 cup carrots diced or shredded
- 1 tsp oregano
- 2 tsp cilantro
- 1/2 tsp thyme
- 1/2 tsp coriander
- 1 tsp salt
- 6 cup chicken broth
- 3 tbsp fish sauce
- 1 cup almond milk can also use coconut milk for a thicker and richer taste
- 1/3 cup nutritional yeast optional
- 1 cup black beans or lentils optional
- 2 cups spinach or kale optional
Instructions
- Prepare your butternut squash. I like to peel it, cut it lengthwise and remove the seeds, and then slice it into small cubes. Spread onto roasting pan and roast at 425 degrees for about 25 minutes until they start to brown. You can even roast frozen squash, it just takes a bit longer! Set aside.
- While the squash is cooking, brown the ground turkey in a large pot. Drain and set aside.
- In the same pot over medium heat, add the olive oil and heat. Add carrots, celery, garlic, peppers, and onion and saute for about 4 minutes until softened. If you are omitting the garlic and onion to keep this soup low FODMAP, you can use garlic-infused olive oil to add a bit more flavor.
- Add all seasonings, fish sauce, the ground turkey, and broth. Allow to come to a simmer.
- While the soup is simmering, put your butternut squash, choice of milk, and nutritional yeast into a blender and blend to desired consistency. This will make your soup a bit thicker. If you want to have bits of squash in your soup, simply put some in the soup and blend just a portion. If you do that, you may want to start with half the amount of milk and increase as needed.
- Stir squash puree into simmering soup. Allow to come back up to a simmer and continue simmering for another 5-10 minutes. Optional: just before serving, add in a couple handfuls of spinach or kale to add a bit of green! You can also add black beans or lentils to make this soup a bit heartier.
I LOVE butternut squash soup, it can be so comforting. I also like the versatility of butternut squash in soup, it can be combined with so many flavors. I’m going to pin this one for later! Thank you!
Awesome! Let me know how you like it! I’ve made this with acorn squash too and it’s just as delicious.
I’m not really a paleo gal, but do really like your recipe. I also love the prolog before the recipe. It was engaging and but not too long. You are a great writer. If I try this I will let you know how it went.
Aww thank you for the kind words! Definitely let me know if you try it. Don’t let the word paleo scare you! You can easily add rice or anything else to customize this recipe for whichever diet works best for you.
I always love a good soup! This looks fantastic!
Thank you! It’s truly a favorite of mine and a regular staple in my freezer meals. I hope you enjoy it!
Yum!! I love butternut squash! I will definitely have to try this! Thanks for the recipe! Low in calories too?! Yes!!! Love it!
You’re welcome! Enjoy. Let me know if you try it!
Sounds delicious. I love soup in the winter and butternut squash is one of my favorite ingredients. I’m looking forward to trying your recipe.
Awesome! If you try it, let me know how you like it!
This sounds amazing, I’ll have to give it a try for sure! I’ve been trying to eat better for a while, but it’s hard to find good recipes that taste good. This was a great help, thank you!
I hope you enjoy it! I always think that eating better is waaaay easier when you have new and interesting foods to try that actually taste good. Good luck in your journey! 🙂
This looks so good! I have always loved squash and have looked for different recipes.
This looks perfect for cool fall and cold winter days!
Yes, it’s one of my favorite winter recipes. And it works great for breakfast too! 🙂 Enjoy!
I love butternut squash soup! Will definitely try this out!
Awesome! I hope you enjoy it!
I made a butternut squash soup a few weeks ago that turned out kind of bland and a bit like baby food. This one has more to it, more flavor! Love it!
Can’t wait to hear what you think! I find this one to be super flavorful – no baby food here! 🙂