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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup Recipe
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Roasted Butternut Squash Soup is a creamy, flavorful dish that brings warmth and comfort to your table. This easy-to-make soup highlights the natural sweetness of butternut squash, enhanced by roasted garlic and fresh herbs like sage and thyme. Perfect for cozy evenings or as a starter for entertaining guests, this versatile soup can be enjoyed on its own or paired with sandwiches and salads. With just a handful of ingredients and simple preparation steps, you can create a nutritious meal that’s rich in flavor and ideal for meal prep. Make it today to experience the comforting essence of fall in each spoonful.

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

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Cut the butternut squash in half lengthwise, remove seeds, and peel the onion into quarters. Trim the top of the garlic head, drizzle with olive oil, and wrap in foil.
  3. Arrange all vegetables on the baking sheet, drizzle with olive oil, sprinkle with salt, black pepper, sage, and thyme. Place wrapped garlic on the sheet.
  4. Roast for about 45 minutes until tender. Let cool slightly before handling.
  5. Scoop out the squash flesh and combine it with roasted garlic and onion in a stockpot. Add vegetable stock and blend until smooth using an immersion blender.
  6. Heat gently over low until warmed through. Stir in cashew cream or coconut milk before serving hot.

Nutrition

Find it online: https://cooknatalie.com/roasted-butternut-squash-soup-recipe/

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