Creamy Butternut Squash Soup with Smoked Paprika {guest post}

Today I have Liz of The Lemon Bowl guest posting today. As some of you know, Liz hosted Taste of MI with me and I could not be happier to have her here posting. Her site is full of delicious and healthy recipes!

To get a taste of what Liz has to offer, check out these great recipes: Black Bean and Barley Salad, Orange Cranberry Smoothie, and Beef Shawarma with Cucumber Yogurt Sauce.

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This isn’t boring soup – this Creamy Butternut Squash Soup has smoked paprika to keep things interesting. And it’s super simple to make!

Happy Friday! My name is Liz and I’m the author of The Lemon Bowl, a healthy food blog full of tasty recipes that just so happen to be good for you.  As a fellow Michigan gal, I am thrilled to be guest posting for Rachel today.

After countless emails and tweets, it was so fun to finally meet Rachel in person when we co-hosted Taste of Michigan last year. She was 7 months pregnant at the time so I’m hoping our next visit involves a snuggly little man.

As a mother myself, I can appreciate recipes that are not only easy but also nourishing.  With two little ones at home, I thought this simple butternut squash soup would be the perfect dish for Rachel to make for her family.  It is also a great recipe to double and freeze for a later time.

BTW – I happen to know that Rachel does not enjoy peeling butternut squash so I created a recipe that skips that step entirely! What are friends for, right?

Your spoon is waiting.

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Vegan Butternut Squash Soup Recipe

4.67 from 15 votes

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

4 servings

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This isn't boring soup. Vegan butternut squash soup has roasted garlic and smoked paprika to keep things interesting. And it's super simple to make!

Ingredients

• ▢ 1 butternut squash, halved and seeded (2 lb.)
• ▢ 1 large sweet onion, peeled and quartered
• ▢ 1 head garlic, top sliced off
• ▢ 2 tablespoons olive oil, divided
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon coarse ground black pepper
• ▢ 1 teaspoon smoked paprika
• ▢ 1 can (15.5 oz.) white beans, rinsed and drained (cannelini or great Northern)
• ▢ 2 cups low sodium chicken broth, more if a thinner soup is desired
• ▢ 1 teaspoon apple cider vinegar

Instructions

• Preheat oven to 400°F and line a rimmed baking sheet with parchment paper; set aside.
• Arrange butternut squash halves, cut sides up, and onion quarters on baking sheet. Drizzle with 1 tablespoon oil, rubbing the oil in to cover the cut sides; season with salt and pepper. Flip squash halves over so they are cut side down.
• Place garlic clove on square of foil and drizzle with remaining oil. Bring sides of foil up and close tightly to make a packet. Set packet on baking sheet with squash and onion. Roast vegetables for 45 minutes or until squash is tender.
• Once the squash is cool enough to handle, carefully scoop the squash flesh away from the skin and into the blender. Squeeze roasted garlic into blender. Add onions, white beans, and broth to blender. Process until very smooth.
• Pour contents of blender into large saucepan. Stir in smoked paprika; taste and season with additional salt and pepper, if desired. Heat soup over medium heat until heated through, then stir in apple cider vinegar.

Notes

• Makes 6 cups.
• If desired, use a handheld immersion blender instead of a blender. Process the soup in the saucepan. The soup will have a slightly less creamy texture.
• Recipe card revised 1/2023. 

Nutrition Information

Serving: 1.5cups, Calories: 245kcal, Carbohydrates: 34g, Protein: 12g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 340mg, Potassium: 741mg, Fiber: 6g, Sugar: 5g, Vitamin A: 275IU, Vitamin C: 6mg, Calcium: 116mg, Iron: 4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

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Thanks again, Liz! Cannot wait to try this delicious looking Creamy Butternut Squash Soup.

YES, I WANT THIS!

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