Roasted Butternut Squash Soup
Roasted butternut squash soup is a comforting and creamy dish that embodies the essence of cozy evenings. The sweet, nutty flavor of roasted butternut squash combines beautifully with aromatic garlic and herbs, creating a rich and satisfying experience. Perfect as an appetizer or main course, this easy-to-make recipe requires minimal effort while delivering maximum flavor. Pair it with crusty bread or a fresh salad for a complete meal that will impress your family and friends. Embrace the warmth of autumn with this delightful soup, ideal for gatherings or enjoying solo on chilly nights.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 6 servings 1x
- 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
- 1/2 cup heavy cream
- Fresh sage and thyme
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Halve the butternut squash, remove the seeds, and peel the onion into large pieces. Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and place on the baking sheet alongside the squash and onion.
- Drizzle everything with olive oil and season with salt, pepper, sage, and thyme.
- Roast for about 45 minutes until tender. Let cool slightly before scooping out the squash flesh.
- In a stockpot, combine roasted vegetables with vegetable stock. Use an immersion blender to puree until smooth. Stir in cream and heat through.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://allcrockpots.com/roasted-butternut-squash-soup-recipe/