Roasted Butternut Squash Soup
Warm up with a comforting bowl of Roasted Butternut Squash Soup, a delightful dish that brings together the natural sweetness of roasted squash and aromatic herbs. This creamy soup is not only easy to prepare but also perfect for busy weeknights or special family gatherings. With just one baking sheet needed for prep, cleanup is a breeze. Customize it with your favorite spices or toppings for added flair, making this recipe a versatile go-to in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 4
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 butternut squash (3–4 lbs)
- 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 and line a baking sheet with parchment paper.
- Halve the butternut squash and scoop out the seeds. Quarter the onion and slice off the top of the garlic head.
- Place all vegetables on the baking sheet, drizzle with olive oil, and season with salt, pepper, sage, and thyme.
- Roast for about 45 minutes until tender and caramelized. Allow to cool slightly.
- Scoop out the squash flesh and roasted garlic into a stockpot, add onions and vegetable stock, then blend until smooth.
- Heat gently over low heat, stirring in cream before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg
Find it online: https://delicioustasty.com/roasted-butternut-squash-soup-recipe/