Roasted Butternut Squash Soup
Indulge in the warmth and comfort of this Roasted Butternut Squash Soup Recipe, perfect for chilly evenings and busy weeknights. This creamy soup highlights the natural sweetness of butternut squash, enhanced by aromatic herbs and spices. Roasting the vegetables on a single baking sheet not only simplifies cleanup but also intensifies their flavors, creating a rich, velvety texture that everyone will adore. Whether you’re enjoying it solo or sharing with family, this soup is sure to become a staple in your home. Get ready to savor every spoonful of this delightful dish!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Baking
- 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.
- Halve the butternut squash, scoop out seeds, and peel/chop the onion into large pieces. Slice off the top of the garlic head, drizzle with olive oil, and wrap in foil. Arrange all vegetables on a lined baking sheet, season with olive oil, salt, and pepper.
- Roast for about 45 minutes until tender; allow to cool slightly.
- Scoop out the roasted squash and garlic cloves into a stockpot with roasted onions and vegetable stock. Blend until smooth using an immersion blender. Stir in your chosen cream and adjust seasonings before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg