Roasted Butternut Squash Soup
Warm up your home with this delightful Roasted Butternut Squash Soup Recipe. This creamy, comforting dish showcases the natural sweetness of roasted butternut squash, enhanced by fragrant garlic and fresh herbs. Perfect for chilly evenings or festive gatherings, it’s both easy to prepare and versatile enough to impress guests at dinner parties or serve as a cozy meal for the family.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6
- Category: Soup
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 butternut squash (3–4 lb)
- 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 coconut milk or cashew cream
Instructions
- Preheat your oven to 425°F (220°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Chop the onion into large pieces and slice off the top of the garlic head. Drizzle everything with olive oil and season with salt, pepper, sage, and thyme.
- Place the vegetables on a parchment-lined baking sheet and roast for about 45 minutes until tender.
- Once cooled slightly, scoop out the squash flesh and roasted garlic into a stockpot with vegetable stock. Blend until smooth using an immersion blender.
- Stir in coconut milk or cashew cream before serving. Adjust seasoning as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg