Roasted Butternut Squash Soup
If you’re seeking a delightful dish to warm your heart and home, look no further than this Roasted Butternut Squash Soup Recipe. This creamy, rich soup is bursting with the sweet essence of roasted squash, aromatic herbs, and a hint of garlic. Perfect for chilly evenings or cozy family gatherings, it’s an easy-to-make recipe that even novice cooks can master. The roasting process intensifies the flavors, creating a satisfying bowl of comfort that will have everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves about 4
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 butternut squash (3–4 lbs)
- 1 medium onion
- 1 head of 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 cashew cream or coconut milk
Instructions
- Preheat oven to 425°F.
- Halve the butternut squash, scoop out seeds, chop onion, and prepare garlic.
- Drizzle veggies with olive oil and season with salt, pepper, sage, and thyme.
- Roast for about 45 minutes until tender.
- Blend roasted veggies with vegetable stock until smooth.
- Heat gently; stir in cashew cream or coconut milk before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg