I feel tremendously lucky for no longer living somewhere with a winter season, but I have to admit that I miss cold weather for just one reason: soup. This butternut squash soup recipe is an absolute favorite of mine. Writing it out was a bit tough because, as often as I make it, I usually vary the recipe based on whatever I have on hand. Think of the recipe below as a simple base to a delicious dish that you can tweak and adjust to your liking. Make it sweeter with cinnamon and maple syrup, or make it spicy with cayenne pepper or chili powder. The base below gives you a high-fiber, micronutrient dense, high volume recipe to play with (or enjoy solo, because it’s delicious that way too!)

ROASTED BUTTERNUT SQUASH SOUP

PREP TIME: 10 minutes || COOK TIME:  45 minutes || Makes 4 servings

WHAT YOU NEED:

• 10 oz butternut squash, cubed

• 5 oz sweet potato, cubed

• ½ cup peeled, skinned carrot, chopped 

• ½ yellow onion

• ½ Gala apple, cubed

• 1T olive oil

• 2 cup chicken or vegetable broth

• 1 cup water

• Salt and pepper to taste

WHAT TO DO:

1. Preheat your oven to 400 degrees

2. Chop all veggies into cubes and lay down on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 45 minutes, until vegetables are tender.

3. Once cooked, blend roasted veggies, broth, salt, and pepper either in a pot with an immersion blender or in a higher power standing blender. Veggies vary in water content so if your soup is too thick, add a bit more liquid (broth or water) to your preferred consistency.

GIVE IT A TRY:

• This recipe is for a very basic base of roasted butternut squash soup. From there, take liberties to season or adjust it to your preference! You can add curry powder, make it creamier with some heavy cream or coconut cream, or add in a mixture like this Trader Joe’s Holiday Vegetable Hash.

• The soup alone is not particularly high in protein (or calories). You can increase the protein with toppings like grated cheese or adding in some greek yogurt, or adding in ground turkey or shredded chicken.

• Other delicious toppings: pepitas, croutons, parsley, thyme, or chives. Last month I had the most amazing butternut squash soup at a fancy restaurant that had pomegranate seeds in the soup and was topped with crème fraîche and it was a magical combination!

MACROS PER SERVING: 4P / 4F / 20C (132 calories)

You can find the recipe in the MyFitnessPal database by searching:

“ KLN Recipe Roasted Butternut Soup”.

Find more macro-friendly recipes here or grab our free cookbook Everyday Macros here for simple and streamlined meal prep recipes and ideas.