Description
Indulge in the warm, comforting flavors of this Roasted Butternut Squash Soup. Perfect for chilly evenings or festive gatherings, this creamy soup is a delightful blend of roasted squash, garlic, and aromatic herbs.
Ingredients
Scale
- 1 butternut squash (3–4 lbs)
- 1 medium onion
- 1 head of garlic
- 2 tablespoons olive oil
- 3 cups vegetable stock
- 1/2 cup heavy cream (or plant-based alternative)
- Fresh herbs (sage and thyme)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut the butternut squash in half lengthwise and scoop out seeds. Prepare onion and garlic.
- Arrange all vegetables on the baking sheet; drizzle with olive oil, salt, pepper, sage, and thyme.
- Roast for about 45 minutes until tender. Allow cooling slightly before handling.
- Scoop out the squash flesh and roasted garlic; transfer to a stockpot with onion pieces.
- Add vegetable stock and blend until smooth using an immersion blender.
- Reheat over low heat; stir in cream and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 215
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 20mg