Roasted Butternut Squash Soup
Warm up your evenings with this delightful Roasted Butternut Squash Soup Recipe, a cozy dish that wraps you in comfort with every spoonful. The natural sweetness of the roasted butternut squash pairs beautifully with aromatic herbs and spices, creating a creamy texture that’s both satisfying and nourishing. Perfect for busy weeknights or elegant gatherings, this soup is versatile enough to serve as a hearty main course or an impressive starter. With minimal ingredients and straightforward preparation, you’ll find yourself reaching for this recipe time and again. Enjoy the wholesome flavors of fall in a bowl!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6
- Category: Soup
- 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 (or coconut milk/cashew cream)
- Fresh herbs (sage and thyme)
Instructions
- Preheat your oven to 425°F (220°C).
- Halve the butternut squash, remove seeds, and scoop out the flesh. Cut the onion into quarters and prepare garlic by wrapping it in foil after drizzling with olive oil.
- Place all vegetables on a baking sheet. Drizzle with olive oil, then sprinkle salt, black pepper, sage, and thyme.
- Roast for about 45 minutes until tender.
- Cool slightly, then scoop out squash flesh and roasted garlic into a pot with onions and vegetable stock. Blend until smooth.
- Warm over low heat and stir in cream or alternative before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://freshdishguide.com/roasted-butternut-squash-soup-recipe/