Roasted Butternut Squash Soup
Warm up with this Roasted Butternut Squash Soup Recipe, a comforting dish that’s perfect for chilly evenings or cozy family dinners. This creamy soup blends the natural sweetness of roasted butternut squash with savory herbs and spices, creating a rich, velvety texture that everyone will love. With simple ingredients and easy preparation, this recipe is not only delicious but also versatile—perfect for meal prep or impressing guests at your next gathering. Enjoy every spoonful of this heartwarming creation that brings warmth to your table!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves about 6
- Category: Soup
- Method: Baking
- Cuisine: American
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
- 1/2 cup heavy cream (or cashew cream/coconut milk)
- homemade croutons for topping
Instructions
- Preheat the oven to 425°F (220°C).
- Halve the butternut squash, scoop out the seeds, peel and chop the onion, and slice off the top of the garlic head. Drizzle olive oil over all vegetables.
- Season with salt, pepper, sage, and thyme. Roast on a baking sheet for about 45 minutes until tender.
- Once cooled, scoop out the squash flesh and roasted garlic cloves into a stockpot. Add onions and vegetable stock; blend until smooth using an immersion blender.
- Stir in heavy cream or alternative, season to taste, and heat through before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 25mg