Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Prep Time15 mins
Cook Time40 mins
Total Time50 mins
Course: Uncategorized
Servings: 4 servings


  • 5 cups cubed butternut squash
  • 2 cups carrots cut into 1-inch pieces
  • ½ sliced onion
  • 5 whole garlic cloves
  • 2 tsp avocado oil
  • 2 cups of water
  • cup almond milk
  • ¼ tsp ground cinnamon
  • 1 pinch ginger
  • 1 tsp salt
  • ½ tsp black pepper


  • Preheat oven to 350° F. Add the squash, carrots, onion, and garlic to a baking sheet and drizzle with oil. Season with salt and pepper and toss to combine. Bake for 25-30 minutes, or until squash and carrots are tender.
  • Transfer to a pot and add the water, almond milk, cinnamon, ginger. Stir to combine, then bring to a simmer over medium heat. Then reduce heat to low, cover, and simmer for 5-10 minutes.
  • Transfer to a blender and blend until smooth.
  • Serve with croutons