Description
Roasted butternut squash soup is the ultimate comfort food for chilly days. This creamy, velvety soup combines the natural sweetness of roasted butternut squash and garlic with fragrant herbs, resulting in a delightful dish that warms your heart and soul. Perfect as a main course or an elegant starter, this soup offers a rich flavor profile that celebrates the best of autumn and winter produce. With easy preparation and customizable toppings, it quickly becomes a family favorite. Enjoy every spoonful of this hearty, wholesome dish that not only nourishes but comforts.
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
- Fresh thyme
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Halve the butternut squash, remove seeds, and slice onion into quarters. Cut the top off the garlic bulb and wrap it in foil.
- Place the vegetables on the baking sheet, drizzle with olive oil, and season with salt, pepper, sage, and thyme.
- Roast for 45 minutes until tender. Allow to cool slightly.
- Scoop out squash flesh and combine with roasted garlic and onions in a stockpot. Add vegetable stock.
- Blend until smooth using an immersion blender. Heat through, then stir in heavy cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 8g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg