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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup Recipe
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Warm your soul with this delightful Roasted Butternut Squash Soup Recipe, a hearty dish perfect for chilly evenings. This creamy, plant-based soup combines the natural sweetness of butternut squash and roasted garlic with fragrant herbs, creating a comforting bowl of goodness that’s as nutritious as it is delicious. Ideal for busy weeknights or family gatherings, you’ll love how easy it is to prepare and how the aroma of roasting vegetables fills your kitchen with warmth. Serve it hot alongside crusty bread or homemade croutons for a meal that will make everyone feel at home.

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 coconut milk

Instructions

  1. Preheat oven to 425°F and line a baking sheet with parchment paper. Halve the butternut squash, scoop out seeds, chop the onion, and cut off the top of the garlic head.
  2. Arrange all veggies on the lined baking sheet. Drizzle with olive oil and season with salt, black pepper, sage, and thyme. Wrap the garlic in foil and add to the tray.
  3. Roast for about 45 minutes until squash is tender. Allow to cool slightly before blending.
  4. Scoop out squash flesh and roasted garlic into a pot with the onions and vegetable stock; blend until smooth using an immersion blender.
  5. Stir in heavy cream or coconut milk, adjust seasonings if necessary, and serve hot topped with croutons.

Nutrition

Find it online: https://jadecooks.com/roasted-butternut-squash-soup-recipe/