Roasted Butternut Squash Soup
Roasted butternut squash soup is the epitome of comfort food, perfect for chilly evenings or festive gatherings. This creamy, velvety soup showcases the natural sweetness of roasted butternut squash, enhanced by fragrant herbs like sage and thyme. With its rich flavor and simple preparation, this recipe is a go-to for busy weeknights or cozy dinners with friends and family.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 portions 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
- 3 cups vegetable stock
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Halve the butternut squash, remove seeds, and cut the onion into quarters. Prepare the garlic by cutting off the top, drizzling with oil, and wrapping in foil.
- Arrange 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.
- Scoop out the squash flesh and roasted garlic into a pot with the onion and vegetable stock; blend until smooth using an immersion blender.
- Heat gently on low and stir in heavy cream before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 15mg
Find it online: https://tastymealguide.com/roasted-butternut-squash-soup-recipe/