Roasted Butternut Squash Soup
Warm your soul with this comforting Roasted Butternut Squash Soup. This easy-to-make recipe brings out the natural sweetness of butternut squash through roasting, resulting in a rich and creamy soup that’s perfect for cozy dinners or holiday gatherings. With just a few simple ingredients, you’ll create a dish that’s not only delicious but also packed with nutrients. Customize it with your favorite toppings for an added twist. Serve it alongside crusty bread or a fresh salad to complete your meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 people 1x
- Category: Soup
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 butternut squash (3–4 lbs)
- 1 medium onion
- 1 head garlic
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs: sage and thyme
- 3 cups vegetable stock
- 1/2 cup heavy cream (or cashew cream for a vegan option)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Halve the butternut squash, scoop out the seeds, and place it cut-side down on the baking sheet. Quarter the onion and wrap the head of garlic in foil after drizzling with olive oil.
- Arrange all vegetables on the sheet, drizzle with more olive oil, salt, pepper, and herbs. Roast for about 45 minutes until tender.
- Once cooled, scoop out the squash flesh and squeeze out the garlic cloves. In a stockpot, combine roasted vegetables with vegetable stock and blend until smooth.
- Heat over low heat, stir in heavy cream, adjust seasoning if needed, and serve hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://chadrecipes.com/roasted-butternut-squash-soup-recipe/