Roasted Butternut Squash Soup Recipe
Warm up with this Roasted Butternut Squash Soup Recipe, a comforting blend of creamy squash and aromatic herbs that’s perfect for chilly evenings. This simple yet elegant dish showcases the natural sweetness of roasted butternut squash and garlic, creating a delightful flavor profile that will impress your guests or satisfy your cravings. Enjoy it as a starter or as a hearty main course paired with crusty bread. Versatile and nutritious, this soup is easy to adapt to your taste preferences, making it a staple for any fall dinner party or cozy night in.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 butternut squash (3–4 lbs)
- 1 medium onion
- 1 head of garlic
- 2 tablespoons olive oil
- 3 cups vegetable stock
- ½ cup heavy cream (or coconut milk)
- Fresh herbs (sage, thyme, salt, and pepper)
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Halve the butternut squash and remove seeds. Cut onion into large pieces and top garlic head with olive oil; wrap in foil.
- Arrange all vegetables on the baking sheet, drizzle with olive oil, season with salt, pepper, sage, and thyme. Roast for 45 minutes until tender.
- Cool slightly; scoop out squash flesh and combine with roasted garlic and onions in a stockpot. Add vegetable stock and blend until smooth using an immersion blender.
- Heat over low heat, stir in cream, adjust seasoning if needed, and serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 20mg