Description
If you’re in search of a cozy dish that embodies the essence of comfort food, this Roasted Butternut Squash Soup Recipe is your answer. Perfect for chilly evenings, this soup combines the natural sweetness of roasted butternut squash with aromatic herbs to create a delightful and heartwarming meal. The preparation is effortless—just roast your ingredients on a single baking sheet, blend them into a silky puree, and you’ve got a delicious bowl that will impress family and friends alike. With its creamy texture (using plant-based alternatives if desired) and comforting flavor, this soup can easily become a staple in your kitchen. Plus, it’s versatile enough to adapt to your tastes or what you have on hand.
Ingredients
Scale
- 1 3-4 lb butternut squash
- 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)
- Homemade croutons for topping
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Halve the butternut squash, remove seeds, and chop onion into large pieces. Prepare garlic by drizzling with olive oil and wrapping in foil.
- Spread all vegetables on the baking sheet; drizzle with olive oil, salt, pepper, sage, and thyme.
- Roast until tender (about 25-30 minutes). Let cool slightly.
- Scoop squash flesh into a stockpot with roasted garlic and onion; add vegetable stock.
- Blend until smooth using an immersion blender. Stir in cream or milk alternative and heat through.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg