Roasted Butternut Squash Soup
Indulge in the comforting warmth of Roasted Butternut Squash Soup, a perfect blend of rich flavors and creamy texture that elevates any meal. This soup is made by roasting fresh butternut squash with garlic and herbs, bringing out their natural sweetness.
- 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 butternut squash (3–4 lbs)
- 1 medium onion
- 1 head garlic
- 2 tablespoons olive oil
- 3 cups vegetable stock (or chicken stock)
- 1/2 cup cashew cream or coconut milk
- 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 cut onion into quarters. Top garlic head with olive oil and wrap in foil.
- Arrange vegetables on the baking sheet, season with salt, pepper, sage, and thyme.
- Roast for about 45 minutes until tender. Allow cooling slightly.
- Scoop out the squash flesh and garlic; transfer to a stockpot along with onions and vegetable stock.
- Blend until smooth using an immersion blender; reheat gently and stir in cream.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg