Roasted Butternut Squash Soup

This roasted butternut squash soup is the perfect way to welcome fall.
Comforting, nutritious, and simple to make.

Servings: 8 servings

Author: dani

Prep Time:
15 minutes

Cook Time:
30 minutes

Roasting Time:
40 minutes

Total Time:
25 minutes

Soup Main Course

American

Vegetarian healthy soup Butternut Squash Soup Cream Soup soups and stews thanksgiving side dish

Instructions

1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment (for easy
cleanup). Drizzle squash with olive oil and place cut side down onto the sheet.
Roast for 30-40 minutes, or until a fork inserts easily into the flesh. Remove
from the oven and allow to cool enough to handle easily.
2 In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion
and cook for 5-7 minutes, or until soft and translucent. Add the garlic and cook
for another minute, stirring to prevent burning.
3 Scoop out the flesh of the butternut squash and place into the pot with the
onions and garlic. Pour in the vegetable broth, add cinnamon and nutmeg (if
using), and bring everything to a simmer. Let it cook for about 10 minutes to
allow the flavors to meld together.
4 Use an immersion blender to puree the soup directly in the pot until it’s smooth
and creamy. If you don’t have an immersion blender, carefully transfer the soup
in batches to a countertop blender. (Be sure to let it cool slightly before
blending if you’re using a regular blender, as hot liquids can expand.)
5 Stir in the coconut milk or heavy cream to make the soup extra creamy and rich.
Taste and adjust seasoning with additional salt, pepper, or spices if desired.
6 Ladle the soup into bowls and garnish with a sprinkle of fresh thyme or sage
leaves. For extra flavor, drizzle a bit of olive oil or a dollop of sour cream
on top. Serve with a side of crusty bread or garlic croutons!