chefallieskitchen

Roasted Butternut Squash and Pumpkin Soup

This soup is so delicious and 0 WW and only 150 calories for 2 cups. 

Makes a great meal prep, kid friendly and husband approved. 

Click HERE for WW points in the the WW app.

Here is what you need:

• Immersion blender
• Dutch oven or large pot
• Butternut squash
• Avocado oil
• Salt
• Pepper
• Onion
• Carrots
• Garlic 
• Fresh Thyme
• Fresh sage
• Kettle & Fire vegetable broth
• Libby’s pure pumpkin pure
• Garlic powder
• Onion powder
• Paprika
• Califia coconut almond milk
• Nonfat Greek yogurt
• Parsley

Here is how to make it:

1. Preheat the oven to 425 degrees.
2. Cut the butternut squash in half lengthwise and scoop innards out and place onto a sheet pan.
3. Cut the onions in half, peel and place onto the sheet pan.
4. Peel the carrots and cut in half and place onto sheet pan.
5. Slice the top of the garlic bulb off and place onto the sheet pan.
6. Spray everything with avocado oil and season with salt, pepper and freshly chopped herbs.
7. Place into the oven for 30 minutes or until squash is tender.
8. Once done, scoop the innards of squash out and place into a dutch oven or large pot.
9. Add the onions, carrots and squeeze roasted garlic out into the pot.
10. Add the vegetable broth and puree with immersion blender.
11. Add the pumpkin puree, garlic powder, onion powder and paprika. Blend again.
12. Pour in the almond milk and serve up and enjoy.

Print Recipe

Roasted Butternut Squash and Pumpkin Soup

This soup screams fall and is an amazing meal prep option. Keeps you full for hours and is low in calories.

Prep Time10 minutes mins

Cook Time35 minutes mins

Course: Dinner, lunch

Cuisine: American

Keyword: Butternut Squash, healthy meal prep, healthy recipe, meal prep, meal prepping, soup recipes, weight loss recipes, weight watchers, ww, ww dinner, ww recipe

Servings: 6

Author: Chef Allie’s Kitchen

Equipment

• Sheet pan
• Dutch oven or large pot

Ingredients

• 3 Pounds Butternut squash
• 2 Onions
• 2 Carrots
• 2 Garlic bulbs
• Avocado oil spray
• Salt to taste
• Pepper to taste
• 1 TBSP Fresh Thyme Chopped
• 1 TBSP Fresh sage leaves Chopped
• 1 Can Pure pumpkin puree
• 32 Ounces Kettle & Fire vegetable broth
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tsp Paprika
• 1/4 Cup Califia coconut almond milk

GARNISH

• Parsley to garnish
• Fat free Greek yogurt optional

Instructions

• Preheat the oven to 425 degrees.
• Cut the butternut squash in half lengthwise and scoop innards out and place onto a sheet pan.
• Cut the onions in half, peel and place onto the sheet pan.
• Peel the carrots and cut in half and place onto sheet pan.
• Slice the top of the garlic bulb off and place onto the sheet pan.
• Spray everything with avocado oil and season with salt, pepper and freshly chopped herbs.
• Place into the oven for 30 minutes or until squash is tender.
• Once done, scoop the innards of squash out and place into a dutch oven or large pot.
• Add the onions, carrots and squeeze roasted garlic out into the pot.
• Add the vegetable broth and puree with immersion blender.
• Add the pumpkin puree, garlic powder, onion powder and paprika. Blend again
• Pour in the almond milk and serve up and enjoy.

Notes

Recipe makes 6 servings at 2 cups a serving

0 WW and 

Click HERE for WW points in the WW app

Below is equipment used to make Chef Allie’s Roasted Butternut Squash and Pumpkin Soup

Click HERE for the Dutch Oven link and click HERE for the Immersion Blender link