Roasted Butternut Squash Soup
Indulge in the warmth of this Roasted Butternut Squash Soup Recipe, a delightful blend of roasted squash, garlic, and herbs. This creamy soup is perfect for chilly days, offering a comforting hug in a bowl. The roasting process enhances the natural sweetness of the ingredients, resulting in a rich flavor profile that complements any meal. It’s not just easy to prepare; it’s also a fantastic way to make use of seasonal produce. Ideal for weeknight dinners or family gatherings, this soup is sure to impress everyone at your table.
- 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
- ½ cup coconut milk or cashew cream
- Fresh sage and thyme
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Halve the butternut squash, remove seeds, and chop the onion. Cut off the top of the garlic head and drizzle with olive oil.
- Spread the squash, onion, and wrapped garlic on the baking sheet. Drizzle with olive oil and sprinkle salt, pepper, sage, and thyme. Roast for about 45 minutes until tender.
- After cooling slightly, scoop out the squash flesh and roasted garlic into a stockpot with vegetable stock. Blend until smooth using an immersion blender.
- Heat over low until warmed through. Stir in coconut milk or cashew cream before serving hot with homemade croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg