Print

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Roasted butternut squash soup is a warm, comforting dish that perfectly captures the essence of the season. This creamy soup is made by roasting fresh butternut squash, garlic, and onion to enhance their natural sweetness. With its velvety texture and rich flavor, this soup makes for an ideal starter or a satisfying main course. It’s easy to prepare and can be customized with your favorite toppings, making it a versatile choice for cozy dinners or festive gatherings. Whether enjoyed warm on a chilly evening or chilled for a refreshing summer dish, this roasted butternut squash soup is sure to impress family and friends alike.

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 cashew cream/coconut milk)

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Halve the butternut squash lengthwise, scoop out the seeds, and peel the onion. Cut the onion into quarters.
  3. Slice off the top of the garlic head, drizzle with olive oil, wrap in foil, and place on the baking sheet alongside prepared vegetables.
  4. Drizzle olive oil over all vegetables; season with salt, pepper, sage, and thyme. Roast for about 45 minutes until tender.
  5. Let cool slightly, then scoop squash flesh and roasted garlic cloves into a stockpot with the onions and vegetable stock. Puree with an immersion blender until smooth.
  6. Gently heat through while stirring in heavy cream or your chosen alternative before serving.

Nutrition

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