Roasted Butternut Squash Soup
Indulge in the warmth of this Roasted Butternut Squash Soup Recipe, perfect for cozy nights and family gatherings. The rich, creamy texture, combined with the sweet, savory notes of roasted butternut squash and fragrant herbs, makes it a delightful addition to any meal. This easy one-pot recipe allows you to roast all your ingredients on a single baking sheet, enhancing their natural flavors while saving you time on cleanup. Whether you’re an experienced cook or just starting out, this soup is sure to impress your guests and become a staple in your home.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 butternut squash (3–4 lbs)
- 1 medium onion
- 1 head garlic
- 2 tablespoons olive oil
- 3 cups vegetable stock
- 1/2 cup heavy cream (or cashew cream/coconut milk)
- Fresh sage and thyme for seasoning
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Halve the butternut squash, scoop out seeds, chop onion, and prepare garlic by drizzling with olive oil and wrapping in foil.
- Arrange all vegetables on the baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, sage, and thyme.
- Roast for about 45 minutes until tender. Let cool slightly.
- Scoop out the squash flesh and squeeze out garlic into a stockpot with vegetable stock. Blend until smooth.
- Heat over low heat, stir in cream or milk until warmed through. Serve hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://jadecooks.com/roasted-butternut-squash-soup-recipe-2/