Roasted Butternut Squash Soup
Indulge in the comforting warmth of this Roasted Butternut Squash Soup Recipe, perfect for chilly evenings and family gatherings. This soup transforms sweet roasted butternut squash into a creamy delight, infused with roasted garlic and fresh herbs. Its simple preparation requires just one baking sheet, making it a hassle-free option for busy weeknights or meal prep. The rich flavors and velvety texture are sure to impress everyone at your table, while the optional toppings add an extra layer of crunch and taste. Enjoy this wholesome dish that not only tastes amazing but also nourishes the soul.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 3-4 lb butternut squash
- 1 medium onion
- 1 head 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 your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut the butternut squash in half lengthwise, scoop out seeds, and place cut side down on the baking sheet. Quarter the onion and cut off the top of the garlic head; drizzle both with olive oil. Season veggies with salt, pepper, sage, and thyme.
- Roast for about 45 minutes until tender. Let cool slightly.
- Scoop out the squash flesh and roasted garlic cloves into a pot. Add the roasted onion and vegetable stock; blend until smooth using an immersion blender.
- Heat over low until warmed through; stir in cashew cream or coconut milk before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg