Jenner’s Creamy Roasted Butternut Squash Soup

Warm up with a bowl of the Jenner’s Creamy Roasted Butternut Squash Soup, a true comfort dish that’s rich, velvety, and packed with fall flavors. This delicious soup, featured on At Home With the Jenners, combines the natural sweetness of roasted butternut squash with a blend of spices for an irresistible, cozy treat. Perfect for those chilly days, this soup will quickly become a staple in your seasonal recipe collection.

For the ultimate comfort meal, pair this creamy butternut squash soup with the Jenner’s vegan grilled cheese sandwich, made with melty Chao vegan cheese. The crisp, golden sandwich is the perfect complement to the warm, smooth soup, making for a classic combination with a plant-based twist. Together, they make a meal that’s both satisfying and wholesome.

Catch this recipe in action on Episode 2 of At Home With the Jenners on UnchainedTV, and bring these flavors of fall right into your kitchen! Scroll down for the full recipe and enjoy this cozy, plant-based pairing.

Get more of Cayley & Brandon Jenner’s recipes

Watch all episodes of At Home With the Jenners on UnchainedTV

Print Recipe

Jenners Roasted Butternut Squash Soup

Course: Soup

Keyword: at home with the jenners, butternut squash

Servings: 4 Servings

Ingredients

• 2 medium butternut squash diced
• 2 medium onions quartered
• 4 carrots
• 4 celery stalks
• Olive oil
• Fresh sage leaves
• Salt and pepper
• 2 cups vegetable stock
• 2-3 bay leaves
• 1 can reduced-fat coconut milk
• Ground nutmeg
• Pepitas pumpkin seeds for garnish

Instructions

• Preheat oven to 350°F
• Dice butternut squash, toss with olive oil, salt, pepper, and sage leaves
• Roast squash for 45 minutes until soft and slightly caramelized
• In a large pot, heat olive oil and add chopped onions, sliced carrots, chopped celery.
• Cook vegetables until soft
• Add roasted squash, bay leaves, and veggie stock
• Add just enough water to barely cover vegetables
• Bring to a boil, then reduce heat and simmer
• Add coconut milk
• Remove bay leaves
• Blend with immersion blender until smooth
• Season with nutmeg, salt, and pepper to taste
• Garnish with toasted pepitas and olive oil drizzle