Roasted Butternut Squash Soup

Our Butternut Squash Soup is perfect for those looking for a low-sodium fall
soup. This warm, comforting soup features naturally sweet butternut squash,
blended to create a flavorful meal suitable for individuals managing kidney
health.

Servings: 6 servings

Author: Anthony Valentine, Kidney-Friendly Chef

Instructions

1 Preheat oven to 425℉.
2 Add butternut squash, onions, garlic, carrot, oil, and maple syrup to a large
mixing bowl and toss to combine. Add everything to a parchment paper-lined
baking sheet ensuring to distribute everything evenly across the pan.
3 Bake for 45 minutes or until butternut squash begins browning.
4 Add everything from Step 2 into a medium-sized pot along with the Vegetable
Stock or Water. Using a stick blender, blend until smooth.
5 Add salt, pepper, cinnamon, nutmeg, ginger powder, and coconut milk. Simmer for
15 minutes or until desired consistency is reached.
6 Ladle into bowls and optionally drizzle a little coconut milk over the top.
7 Freeze for quick, mess-free meals in the future.

Roasted Butternut Squash Soup

🧂 Ingredients

Instructions

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