Roasted Butternut Squash Soup
Roasted butternut squash soup is the ultimate comfort dish, perfectly suited for chilly evenings or festive gatherings. This creamy and flavorful soup showcases the natural sweetness of roasted butternut squash, combined with aromatic herbs like sage and thyme. With its rich texture and vibrant color, it’s not only delicious but also visually appealing. Plus, it requires minimal prep and cooks on a single baking sheet, making it both simple and impressive. Whether served as a cozy starter or a hearty main course, this soup will warm your heart and satisfy your taste buds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 (3-4 lb) butternut squash
- 1 medium onion
- 1 head garlic
- 2 tablespoons olive oil
- 3 cups vegetable stock
- ½ cup heavy cream (or alternatives)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Halve the butternut squash, remove seeds, and place cut-side down on the baking sheet. Cut the onion into quarters and slice off the top of the garlic head.
- Drizzle all vegetables with olive oil, then season with salt, pepper, sage, and thyme.
- Roast for about 45 minutes until tender. Let cool slightly before scooping out the squash flesh.
- In a stockpot, combine roasted squash, garlic cloves, onions, and vegetable stock. Blend until smooth with an immersion blender.
- Heat gently over low heat, stirring in heavy cream to finish.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg