Roasted Butternut Squash Soup: A Creamy Seasonal Delight
This comforting and nutrient-dense Roasted Butternut Squash Soup highlights the natural, earthy sweetness of oven-caramelized produce. By roasting the squash, garlic, and onions until tender and golden, you unlock a deep depth of flavor that is both sophisticated and soul-warming. Finished with a touch of cream and aromatic fresh herbs, this velvety soup provides a luxurious texture that is perfect for cool autumn dinners or convenient weekend meal prep.
Ingredients
- 3-4 lbs Butternut Squash
- 1 medium Yellow Onion
- 1 head Garlic
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Fine Sea Salt
- 0.5 tsp Freshly cracked Black Pepper
- 1 tsp Fresh Sage
- 1 tsp Fresh Thyme
- 3 cups Low-sodium Vegetable Stock
- 0.5 cup Heavy Cream
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Slice the squash in half lengthwise and scoop out the seeds.
- Peel the onion and cut into four equal segments.
- Slice the top off the head of garlic to expose the cloves and drizzle with olive oil.
- Roast the squash, onion segments, and garlic at 425°F until tender and caramelized, approximately 45 minutes.
- Allow the vegetables to cool slightly, then scoop the squash flesh from the skin.
- Squeeze the roasted garlic cloves out of their skins.
- In a large pot, combine the roasted vegetables with vegetable stock, herbs, salt, and pepper.
- Bring to a light simmer and use an immersion blender to process until completely smooth.
- Stir in the heavy cream and adjust seasoning to taste before serving.
Notes
You can leave the squash skin on if preferred for easier prep. Use cashew cream as a plant-based substitute for heavy cream. If using dried sage, use only 1/2 teaspoon.
Nutrition
Serving: 1.5gCalories: 210kcalCarbohydrates: 32gProtein: 4gFat: 9gSaturated Fat: 4gCholesterol: 20mgSodium: 350mgFiber: 6gSugar: 7g
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