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
Calories: 200kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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
