Spicy Butternut Squash Soup
This easy gluten-free and low-carb spicy butternut squash soup is made with puréed cauliflower, winter squash, and a little cheese for a filling, veggie-packed dish!
Servings: 6 people
- ½ butternut squash (medium-sized), peeled, deseeded, and cut into ½" thick slices
- ½ cauliflower head (medium-sized), broken into florets
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons smoked paprika
- 1 teaspoon red chili flakes Double for a spicier soup
- 1 ½ cups milk (2% or whole), plus more if desired
- 2 cups vegetable broth
- 2 ounces sharp cheddar, freshly shredded
- 2 ounces Parmesan, freshly shredded
Preheat oven to 400ºF.
Arrange the butternut squash and cauliflower on a single layer on a baking sheet. Arrange the cauliflower florets on a separate baking sheet. Drizzle with olive oil, and then sprinkle the salt, paprika, and chili flakes over the veggies.
Add the squash to the oven and roast for 20-25 minutes. Roast until both trays of veggies are tender when pierced with a fork.
Add veggies, milk, broth, and cheese to a soup pot. Use an immersion blender and blend until creamy. Alternatively, add the ingredients to a blender basin, and work in batches if your blender is too small.Note: Depending on the size of your vegetables, you may need to add more liquid to the soup. Add more milk or broth if desired. Warm soup in the soup pot until heated through. Do not boil the soup (boiling could result in curdle milk).Alternatively, heat on low in a slow cooker until warm, and keep slow cooker set to "warm" until ready to serve.
Leftovers / Make Ahead: This soup reheats well, and will last for 3-4 days in the refrigerator.
Calories: 200kcal | Carbohydrates: 14g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 1347mg | Potassium: 483mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7505IU | Vitamin C: 36.2mg | Calcium: 289mg | Iron: 1mg