Description
If you’re craving a warm, comforting dish that captures the essence of fall, this Roasted Butternut Squash Soup Recipe is your answer. With its creamy texture and rich flavors derived from simple, wholesome ingredients, this soup is perfect for busy weeknights and family gatherings. The best part? It all comes together on a single baking sheet, allowing the sweet and savory notes to meld beautifully during roasting. Once you try this delightful soup, it will undoubtedly become a staple in your kitchen!
Ingredients
Scale
- 1 butternut squash (3–4 lbs)
- 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 oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Halve the butternut squash, scoop out seeds, peel and quarter the onion, and cut the top off the garlic head. Drizzle with olive oil and season.
- Roast vegetables for about 45 minutes until tender.
- Allow to cool slightly, then scoop the flesh into a stockpot along with roasted garlic and onion. Add vegetable stock and blend until smooth.
- Heat over low until warmed through, stir in cream of choice, adjust seasoning, and serve hot topped with croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 170
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg