Roasted Butternut Squash Soup
This roasted butternut squash soup is the perfect way to welcome fall. Comforting, nutritious, and simple to make.
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Ingredients
- 1 butternut squash, halved and seeds removed
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, peeled and chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- salt and pepper to taste
- fresh thyme or sage for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment (for easy cleanup). Drizzle squash with olive oil and place cut side down onto the sheet. Roast for 30-40 minutes, or until a fork inserts easily into the flesh. Remove from the oven and allow to cool enough to handle easily.
- In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, or until soft and translucent. Add the garlic and cook for another minute, stirring to prevent burning.
- Scoop out the flesh of the butternut squash and place into the pot with the onions and garlic. Pour in the vegetable broth, add cinnamon and nutmeg (if using), and bring everything to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
- Use an immersion blender to puree the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. (Be sure to let it cool slightly before blending if you’re using a regular blender, as hot liquids can expand.)
- Stir in the coconut milk or heavy cream to make the soup extra creamy and rich. Taste and adjust seasoning with additional salt, pepper, or spices if desired.
- Ladle the soup into bowls and garnish with a sprinkle of fresh thyme or sage leaves. For extra flavor, drizzle a bit of olive oil or a dollop of sour cream on top. Serve with a side of crusty bread or garlic croutons!
Notes
*Calories are approximate per cup
Optional Add-Ins and Toppings
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for a hint of heat.
- Ginger: For a brighter flavor, add a teaspoon of fresh grated ginger when sautéing the onions.
- Apple: Add a chopped apple to the roasting pan for a subtle sweetness that complements the squash.
- Toasted Pumpkin Seeds: Sprinkle these on top for a crunchy texture and a nutty flavor.
Servings: 8 servings
Calories: 130kcal
