Roasted Butternut Squash Soup
Warm up with this Roasted Butternut Squash Soup Recipe that’s rich and creamy. Perfect for meal prep—give it a try today!
- 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
- 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)
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Prepare the butternut squash by cutting it in half and scooping out the seeds. Cut the onion into large pieces and wrap the garlic in foil after drizzling it with olive oil.
- 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. Let cool before handling.
- Scoop out the squash flesh and garlic cloves, blending them with roasted onions and vegetable stock until smooth.
- Heat gently over low heat and stir in cream or alternative; adjust seasoning if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 530mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg