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creamy keto paleo aip butternut squash soup recipe with carrots zucchini summer and fall vegetables roasted in the oven on a sheetpan

Savory Butternut Squash Soup

Kelly Jensen
This savory butternut squash soup recipe is thick, creamy, and low calorie soup is made with roasted squash, onion, carrots, garlic, zucchini, and herbs. Bake the ingredients on a sheet-pan, blend, and enjoy! 
5 from 5 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Soup
Cuisine American
Servings 4 servings
Calories 121 kcal

Ingredients
  

  • 1 lb butternut squash about 4 cups
  • 1 medium zucchini sliced
  • 2 carrots sliced
  • 1 sweet onion sliced
  • 4 cloves garlic chopped
  • 1 tablespoon olive oil
  • 1 tablespoon Herbes de Provence
  • 6 cups Vegetable Stock
  • Sea Salt and Black Pepper

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit. Add all ingredients to a large sheet pan or roasting pan, and toss to combine.
  • Roast the vegetables for 30 minutes, turning half way.
  • Once vegetables have finished cooking, transfer to a blender (or a pot, if you are using an immersion blender). Add the water or vegetable stock and blend on high for a few minutes until the soup is a smooth creamy consistency.
  • Taste and adjust seasoning as necessary, adding salt and pepper if you prefer.
  • Portion and store in airtight containers for the week!

Nutrition

Calories: 121kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 32mgPotassium: 685mgFiber: 5gSugar: 6gVitamin A: 17286IUVitamin C: 38mgCalcium: 103mgIron: 2mg
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