Oh my! Butternut squash soup without milk or sour cream or butter? Wow, this Whole30 program is getting real but no worries! With a little pinch of this and a double pinch of that, we never missed any of the dairy. I went with Turmeric and Smoked Paprika but go with whichever seasonings are your favorite. And pepitas, don’t skip the pepitas! Gloriously crunchy pepitas also elevated this soup to lactose free glory and helped squash that craving for the usual side of warm, toasted bread. As this recipe was only Day One’s dinner, we’ll see how long my triumphant attitude lasts.
Simple Butternut Soup
1 Butternut Squash, trimmed, sliced in half, and seeds removed
2 tbsp EVOO, 1/4 tsp reserved
1 tsp Smoked Paprika, or to taste
1/4 tsp Turmeric Powder, or to taste
1/4 tsp Red Pepper flakes, optional
2 cups sugar free Vegetable Stock
Salt and Pepper
Garnish: Toasted Pepitas
Preheat oven to 350 degrees. In a roasting pan, place the butternut squash skin side down. Drizzle a generous amount of EVOO over the squash then salt and pepper. Roast the squash in the oven 45 minutes to an hour until it is fork tender and slightly caramelized. Remove and set squash aside to cool. Once completely cooled remove skins and discard. Set aside.
In a small Dutch oven or stock pot, add the broth, red pepper flakes, smoked paprika, and turmeric. Bring stock to a boil, add the squash. Reduce heat to low flame. With an immersion blender (or in batches in a stand blender) puree the soup until completely smooth. Add the 1/4 tsp olive oil and stir until completely incorporated. Taste and adjust seasonings per your preference. Garnish with Pepitas and additional black pepper if desired. Serve immediately.