Roasted Butternut Squash Soup
Indulge in the warmth of our Roasted Butternut Squash Soup Recipe, a creamy and comforting dish perfect for busy weeknights and family gatherings. This delightful soup combines the sweet, nutty flavors of roasted butternut squash with aromatic garlic and fresh herbs, creating a truly satisfying meal that everyone will love. Easy to prepare and ideal for meal prep, this recipe is versatile enough to customize with your favorite spices or toppings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves about 6
- Category: Soup
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 butternut squash (3–4 lb)
- 1 medium onion
- 1 head garlic
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon fresh chopped sage
- 1 teaspoon fresh thyme leaves
- 3 cups vegetable stock (or water)
- 1/2 cup heavy cream (or cashew cream/coconut milk)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Halve the butternut squash, scoop out seeds, peel the onion, and cut into large pieces. Trim the garlic head, drizzle with olive oil, wrap in foil, and place on the baking sheet with other veggies. Season everything with olive oil, salt, pepper, sage, and thyme.
- Roast in the preheated oven for about 45 minutes until tender.
- Allow cooling slightly before scooping out the squash flesh and roasted garlic cloves. Combine them with onions and vegetable stock in a stockpot. Blend until smooth using an immersion blender.
- Heat gently over low heat, stir in cream, season to taste, then serve hot topped with homemade croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
Find it online: https://lilrecipe.com/roasted-butternut-squash-soup-recipe/