Roasted Butternut Squash Soup
Roasted butternut squash soup is the ultimate comfort food for chilly days. This creamy and velvety soup combines the natural sweetness of roasted butternut squash with aromatic herbs, creating a deliciously rich flavor profile. Perfect for cozy nights at home, holiday gatherings, or as a healthy lunch option, this versatile dish is easy to prepare and can be made ahead of time. Serve it warm, topped with crunchy croutons or roasted seeds for an extra layer of texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 butternut squash (3–4 lbs)
- 1 medium onion
- 1 head of garlic
- 2 tablespoons olive oil
- 3 cups vegetable stock
- ½ cup heavy cream (or coconut milk)
- Fresh herbs: sage and thyme
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Cut the butternut squash in half, remove seeds, and place cut-side down on the baking sheet. Add onion (cut into quarters) and a head of garlic (wrapped in foil) to the tray.
- Drizzle vegetables with olive oil and season with salt, pepper, sage, and thyme. Roast for about 45 minutes until tender.
- Allow to cool slightly, then scoop out the squash flesh and garlic into a stockpot with vegetable stock. Blend until smooth using an immersion blender.
- Stir in heavy cream, adjust seasoning, and heat through before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
Find it online: https://bitejoykitchen.com/roasted-butternut-squash-soup-recipe/