This is a delicious and nutritious butternut squash soup that is a snap to pull together using Roasted Butternut Squash and Sweet Potatoes. I make this soup a couple of days after I roast squash and sweet potatoes for a quick, filling meal. I add a can of cannellini beans to my butternut squash and sweet potatoes. The beans add protein and help to thicken the soup.
Serve it as a starter or with a salad for a filling meal.
Click here for Roasted Butternut Squash and Sweet Potato recipe.
This Butternut Squash Soup recipe is gluten free, dairy free, vegetarian and vegan.
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 4 cup vegetable stock may substitute chicken stock
- 2 cup water
- 6 cup roasted butternut squash and sweet potato recipe See below for recipe
- 1 15 oz can cannelllini beans drained and rinsed
Ingredients
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Instructions
- In a dutch oven or large pot, heat stock and water over medium heat.
- Add roasted butternut squash and sweet potato mix and cannellini beans to the pot and heat.
- Once the ingredients are heated through, with an immersion blender, blend until creamy and smooth. If you do not have an immersion blender, carefully pour small quantities of the hot soup into a heat safe blender and blend until smooth. Transfer blended soup into a large bowl and continue until all the soup has been blended.
- Serve immediately. If desired, serve with a dollop of dairy free sour cream or greek yogurt.
Recipe Notes
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