Print

Roasted Butternut Squash Soup Perfect 5-Step

Roasted Butternut Squash Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, savory soup made from roasted butternut squash. It is simple to prepare and perfect for a comforting meal.

Ingredients

Scale
  • 1 medium 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
  • 1/2 cup heavy cream (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet.
  3. Roast for 25-30 minutes until tender and lightly browned.
  4. In a large pot, sauté the onion and garlic over medium heat until soft.
  5. Add the roasted squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a blender.
  7. Stir in the heavy cream, if using. Adjust seasoning with salt and pepper.
  8. Serve hot.

Notes

  • You can substitute coconut milk for heavy cream for a dairy-free version.
  • Add a pinch of nutmeg or cinnamon for extra flavor.

Nutrition

Find it online: https://www.recipekitchenhub.com/roasted-butternut-squash-soup/