Roasted Butternut Squash Soup
Indulge in the warmth of this Roasted Butternut Squash Soup Recipe, a creamy and flavorful dish perfect for cozy evenings or family gatherings. With its rich texture and delightful blend of herbs, this soup transforms simple ingredients into a comforting meal that everyone will love. Easy to prepare on busy weeknights or as part of your meal prep, it’s a dish that invites seconds. Roasting the butternut squash and garlic brings out their natural sweetness, creating a harmonious balance of flavors. Serve with crunchy homemade croutons or toasted pumpkin seeds for an added touch. Enjoy every spoonful as you savor the essence of fall!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- 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 heavy cream (or cashew cream/coconut milk)
- Fresh herbs: sage and thyme
- Salt and black pepper
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Halve the butternut squash, remove seeds, and peel the onion into quarters. Cut off the top of the garlic head and drizzle with olive oil.
- Arrange all vegetables on the baking sheet, drizzle with more olive oil, and sprinkle with salt, pepper, sage, and thyme.
- Roast for about 45 minutes until tender. Allow to cool slightly.
- Scoop out the squash flesh and roasted garlic cloves, then blend with onions and vegetable stock until smooth in a pot over low heat. Stir in cream or alternative.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg