Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is an easy dairy-free soup to make! It's also a delicious gluten-free dinner recipe! |



  1. Set oven to 395 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, combine the cubed butternut squash, cubed Granny Smith apple, onion wedges, carrot slices, and pressed garlic. Set aside.
  3. In a small dish combine the olive oil, cumin, sage, thyme,  sea salt, cinnamon, nutmeg, and black pepper. Pour olive oil mixture over mixed fruit and vegetables. Stir until evenly coated.
  4. Spread fruit and vegetable mixture onto parchment-lined baking sheet and bake for approximately 30 minutes, rotating once halfway through the baking process. Let cool slightly.
  5. In small batches, transfer the fruit and vegetables to a high-speed blender. Pour in broth, also in small batches, and blend until smooth. Repeat this process until all fruits, vegetables, and broth have been blended.
  6. Transfer blended soup to a saucepan. Let soup simmer until warm, stirring throughout to evenly blend all ingredients. Serve warm and refrigerate leftovers.
  7. For best results, consume within about 2-3 days.