Roasted Butternut Squash Soup
Warm up your kitchen with this delightful Roasted Butternut Squash Soup Recipe, a comforting dish that embodies the essence of cozy meals. Bursting with rich, roasted flavors and a creamy texture, this soup is perfect for everything from busy weeknights to festive gatherings. It’s incredibly easy to prepare, requiring just one baking sheet and a handful of wholesome ingredients. As the butternut squash roasts, its natural sweetness intensifies, creating a dish that both kids and adults will adore. Plus, it’s versatile enough to allow for personal twists with spices and toppings. Enjoy each spoonful as you savor the warmth and comfort it brings!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves about 4
- Category: Soup
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 butternut squash (3–4 lbs)
- 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
- 1/2 cup cashew cream or coconut milk
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Halve the butternut squash, scoop out the seeds, and cut the onion into large pieces. Trim the top off the garlic head.
- Place all veggies on the baking sheet, drizzle with olive oil, and season with salt, pepper, sage, and thyme. Wrap garlic in foil.
- Roast for about 45 minutes until the squash is tender.
- Cool slightly; scoop squash flesh and roasted garlic into a pot with onions and vegetable stock. Blend until smooth.
- Heat gently over low heat; stir in cashew cream or coconut milk before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg