Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is a warm and comforting dish that captures the essence of autumn with its rich flavors and creamy texture. This easy-to-make soup is perfect for busy weeknights or family gatherings, offering a delightful blend of roasted butternut squash, garlic, and fresh herbs. With just a few simple ingredients, you can create a wholesome meal that not only pleases the palate but also provides essential nutrients. Whether served as a hearty main course or an elegant starter, this soup is sure to impress everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 3-4 lb butternut squash
- 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 chicken stock)
- 1/2 cup cashew cream or coconut milk
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut the butternut squash in half, remove seeds, and chop the onion into large chunks. Trim the top off the garlic head.
- Drizzle vegetables with olive oil and season with salt, pepper, sage, and thyme.
- Roast for about 45 minutes until tender and caramelized.
- Once cooled, scoop the squash flesh into a pot along with roasted onions and garlic; add vegetable stock.
- Blend until smooth using an immersion blender. Heat gently on low before serving with cashew cream.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://korecipe.com/roasted-butternut-squash-soup-recipe/