Description
A smooth and flavorful soup made with roasted butternut squash.
Ingredients
Scale
- 1 butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
- While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer, then reduce heat and cook for 10 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in the heavy cream, if using. Heat gently until warmed through.
- Season with additional salt and pepper to taste.
Notes
- For a vegan option, omit the heavy cream or use a dairy-free alternative.
- Garnish with toasted pumpkin seeds or a swirl of cream.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 15mg
Keywords: butternut squash soup, roasted squash, vegetarian soup, fall soup, easy soup recipe