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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup Recipe
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Warm up your chilly evenings with this delightful Roasted Butternut Squash Soup Recipe. The sweet and nutty flavor of roasted butternut squash transforms into a silky, creamy soup that feels like a comforting hug in a bowl. Perfect for family gatherings or simple weeknight dinners, this dish is not only easy to make but also incredibly versatile. With minimal cleanup and maximum flavor, it will surely impress everyone at your table. Serve it as a starter or pair it with crusty bread to create a heartwarming meal. Enjoy the rich taste of autumn all year round!

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 water)
  • 1/2 cup cashew cream or coconut milk
  • homemade croutons for topping

Instructions

  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. Cut your butternut squash in half lengthwise and scoop out those seeds. Peel the onion and cut it into four large pieces. For the garlic, slice off the top of the head, drizzle with olive oil, wrap it in foil, and place it on your baking sheet with the squash and onion.
  3. Drizzle everything with olive oil and sprinkle with salt, pepper, sage, and thyme.
  4. Roast for about 45 minutes until you can easily pierce through the flesh of the squash with a fork.
  5. Once your veggies are cool, scoop out the squash flesh and combine it with roasted garlic cloves and onions in a large stockpot. Add your vegetable stock and puree using an immersion blender until smooth. Warm over low heat before stirring in your choice of cream.
  6. Ladle into bowls and top with homemade croutons or pumpkin seeds before serving.

Nutrition

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