Description
Roasted butternut squash soup is rich, creamy and perfectly seasoned. Everything gets roasted on one baking sheet to really bring out the flavors!
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
- 1/2 cup heavy cream
- homemade croutons
Instructions
- Preheat: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare vegetables: Cut the butternut squash in half and remove the seeds. Remove the skin from the onion and cut it into 4 large pieces. Cut the top off of a head of garlic and sprinkle with olive oil. Wrap the head of garlic in a piece of foil. Arrange the vegetables on the baking sheet and coat them with olive oil. Sprinkle with salt, black pepper, sage and thyme leaves. Place the wrapped garlic on the baking sheet.
- Roast: Bake for 45 minutes or until you can easily pierce the flesh of the squash with a fork.
- Blend and reheat: Remove the flesh of the butternut squash from the skin and the roasted garlic and transfer them, along with the onions and vegetable stock to a stockpot. Use an immersion blender to puree until smooth. Cook the soup over low heat until heated through. Stir in the cream and season to taste. Serve topped with roasted butternut squash seeds and croutons.
Notes
Store in a closed container in the fridge for up to 4 days. To freeze: allow soup to cool and transfer to a freezer-safe container; keep frozen for up to 3 months. To reheat: thaw in fridge and heat on stovetop over low heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 361 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 30 mg
Keywords: roasted butternut squash soup, creamy soup, autumn recipes, vegetable soup