This soup is the perfect addition to your Thanksgiving menu! It is also great for meal prep or just a chilly day! I love that it can be made ahead of time and tastes just as good when you reheat it. For Thanksgiving, this makes it so easy to add to your menu. Plus, isn’t it a gorgeous color for fall?! It is the simplest dish too! Only 3 ingredients (plus salt and garnish). After the squash is roasted it takes just minutes to put together. I actually bought prepped squash from my grocery store this time, so it made it ever easier! No peeling or cutting required! This dish can be made vegan and vegetarian so it is a great option for everyone! It is rich and creamy with no heavy cream! Low calorie and low fat, you are going to love this one!

Here is what you will need:

• Butternut Squash
• Shallot
• Broth (vegetable or chicken)

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Roasted Butternut Squash Soup

Course: Soups, Appetizers, SidesDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

58

kcal

Protein

1.9

g

Fat

.2

g

Carbohydrates

13.5

g

Ingredients

• 1 lb butternut squash, peeled and cubed

• 1 shallot, halved

• 2 cups broth (vegetable for vegan, or chicken broth is fine)

• 1 tsp salt

• Fresh thyme and pepper for garnish if desired.

Directions

• Preheat oven to 400, roast squash and shallot on a baking sheet for 30-35 minutes, until soft
• Add squash, shallot, broth, and salt to a high powered blender. (let cool or be very careful if the squash is still hot)
• Blend until smooth
• Serve with fresh thyme and cracked pepper if desired

Notes

• Sprinkles and the Smiths Butternut Squash Soup