Description
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.
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