Roasted Butternut Squash Soup: for when you want the comfort of soup but also want to feel like you made a sophisticated choice. Roasting the squash brings out its natural sweetness, adding depth to this creamy blend. This soup is like a warm hug on a cold day but with a side of snark.
It’s rich, velvety, and perfect for those times you want to pretend you’re a gourmet chef. Just blend it all together, garnish with a bit of fresh herbs, and voila! You’ve got a bowl of fall comfort that’s too good to share.
Roasted Butternut Squash Soup
A creamy and rich soup made from roasted butternut squash, perfect for a cozy fall or winter meal.
Ingredients
- 1 medium butternut squash peeled and cubed
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Fresh thyme for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast in the oven for 30-35 minutes, until tender and caramelized.
- In a large pot, sauté the onion in olive oil over medium heat until soft, about 5 minutes.
- Add garlic and cook for an additional minute.
- Add the roasted squash to the pot and pour in the vegetable broth. Bring to a simmer.
- Blend the soup until smooth using a blender or immersion blender.
- Season with nutmeg, salt, and pepper to taste.
- Garnish with fresh thyme and serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin A: 200%
- Vitamin C: 20%
- Potassium: 10%
- Calcium: 4%
- Iron: 6%
Additional Notes/Tips to Enhance the Flavor
- Drizzle a little bit of cream or coconut milk on top for extra richness.
- Serve with crusty bread for dipping.
- Add a pinch of chili flakes for some heat
Summary of the Recipe
A creamy and rich soup made from roasted butternut squash, perfect for a cozy fall or winter meal.
Servings of the Recipe
Serves 4.
Estimated Cost of the Recipe
Approximately $8.
Prep Time of the Recipe
15 minutes.
Cook Time of the Recipe
45 minutes.
Total Time Taken to Prepare the Recipe
60 minutes.
Course
Soup.
Cuisine
American.
Equipment Required
- Baking sheet
- Large pot
- Blender or immersion blender
- Knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
Ingredients and Quantities Required
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Fresh thyme for garnish
Instructions in Steps
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast in the oven for 30-35 minutes, until tender and caramelized.
- In a large pot, sauté the onion in olive oil over medium heat until soft, about 5 minutes.
- Add garlic and cook for an additional minute.
- Add the roasted squash to the pot and pour in the vegetable broth. Bring to a simmer.
- Blend the soup until smooth using a blender or immersion blender.
- Season with nutmeg, salt, and pepper to taste.
- Garnish with fresh thyme and serve hot.
Nutritional Values (Per Serving)
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin A: 200%
- Vitamin C: 20%
- Potassium: 10%
- Calcium: 4%
- Iron: 6%
Additional Notes/Tips to Enhance the Flavor
- Drizzle a little bit of cream or coconut milk on top for extra richness.
- Serve with crusty bread for dipping.
- Add a pinch of chili flakes for some heat.
