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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup Recipe
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If you’re in search of a heartwarming dish that’s both comforting and nutritious, look no further than this Roasted Butternut Squash Soup Recipe. This creamy, flavorful soup is perfect for chilly evenings or impressing guests at gatherings. Made with simple ingredients, it’s easy to prepare and ideal for meal prep, offering delicious leftovers throughout the week. Roasting the squash enhances its natural sweetness while providing a rich depth of flavor that will keep you coming back for more. Whether enjoyed on its own or paired with crusty bread or a fresh salad, this soup is sure to become a staple in your home.

Ingredients

Scale
  • 1 butternut squash (3–4 lbs)
  • 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 or coconut milk

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Halve the butternut squash and scoop out the seeds. Chop the onion and prepare the garlic by cutting off the top and drizzling with olive oil.
  3. Coat all vegetables with olive oil, salt, pepper, sage, and thyme, then spread on a baking sheet.
  4. Roast for about 45 minutes until tender. Let cool slightly before handling.
  5. Scoop the squash flesh into a pot with roasted garlic and onion; add vegetable stock. Blend until smooth using an immersion blender.
  6. Gently heat through and stir in cream or coconut milk. Adjust seasoning as needed.

Nutrition

Find it online: https://recipeveil.com/roasted-butternut-squash-soup-recipe/