Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is the ultimate comfort food, perfect for chilly evenings or cozy gatherings. This rich and creamy soup celebrates the natural sweetness of roasted butternut squash, enhanced with fragrant garlic and fresh herbs. Not only is it easy to prepare, but it’s also versatile enough for meal prep—making it a delightful addition to your weekly menu. Whether served as a starter or main dish, this soup will warm your heart and impress your loved ones.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 butternut squash (3–4 lbs)
- 1 medium onion
- 1 head of 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 heavy cream (or coconut milk)
Instructions
- Preheat your oven to 425°F.
- Halve the butternut squash, scoop out seeds, and peel the onion. Cut onion into large chunks and prepare garlic by cutting off the top and drizzling with olive oil.
- Arrange all vegetables on a baking sheet, season with salt, pepper, sage, and thyme. Roast for about 45 minutes until tender.
- Allow to cool slightly, then transfer roasted vegetables to a stockpot with vegetable stock. Blend until smooth using an immersion blender.
- Stir in heavy cream or coconut milk and heat over low until warmed through.
- Serve hot, garnished with homemade croutons or toasted pumpkin seeds.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 7g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg