Roasted Butternut Squash Soup
A creamy, velvety roasted butternut squash soup that warms the soul and delights the taste buds.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: nutmeg or cinnamon for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash, onion, and garlic together with olive oil, salt, and pepper.
- Spread the seasoned vegetables evenly on a baking sheet and roast for 25-30 minutes.
- Transfer the roasted vegetables to a large pot and add the broth.
- Bring to a simmer and let it cook for an additional 10 minutes.
- Blend the soup until it’s silky smooth using an immersion blender.
- Stir in the heavy cream or coconut milk, adjusting the seasoning as needed.
- Serve warm, garnished with nutmeg or cinnamon, if desired.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. Freeze portions for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 410mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Find it online: https://lunarecipez.com/roasted-butternut-squash-soup-recipe/