Name: roasted butternut squash soup
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Cuisine: american
Ingredients: 1 large butternut squash (about 3 lbs), peeled seeded and cubed; 1 medium onion, chopped; 4 cloves garlic, unpeeled; 3 tablespoons olive oil; 4 cups vegetable or chicken broth; 1/2 cup heavy cream or coconut milk; salt and pepper to taste; 1 teaspoon fresh thyme leaves; optional: pinch of nutmeg or cinnamon

Description

This creamy roasted butternut squash soup is a comforting fall and winter dish with natural sweetness and earthy flavors. Roasting intensifies the squash’s flavor, and simple aromatics and broth transform it into a velvety soup you can customize with toppings or make dairy-free.

Ingredients

Scale

1 large butternut squash (about 3 lbs), peeled seeded and cubed

1 medium onion, chopped

4 cloves garlic, unpeeled

3 tablespoons olive oil

4 cups vegetable or chicken broth

1/2 cup heavy cream or coconut milk

salt and pepper to taste

1 teaspoon fresh thyme leaves

optional: pinch of nutmeg or cinnamon

Instructions

1. Preheat oven to 400°F and line a baking sheet

2. Toss squash cubes onion and unpeeled garlic with olive oil salt and pepper

3. Roast vegetables for 30–40 minutes until tender and golden

4. Squeeze roasted garlic from skins and transfer squash onion and garlic to a large pot

5. Add broth and thyme and simmer for 10 minutes

6. Use an immersion blender to puree until smooth

7. Stir in cream or coconut milk and adjust salt pepper and optional nutmeg

8. Reheat gently if needed and serve with desired toppings

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: soup
Method: roasting
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 200
Sugar: 7
Sodium: 600
Fat: 10
Saturated Fat: 4
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 24
Fiber: 4
Protein: 4
Cholesterol: 20

Keywords: butternut squash soup, roasted squash soup, fall recipes, comfort food, vegetarian soup, dairy-free soup