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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup Recipe
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Indulge in the warmth and comfort of this Roasted Butternut Squash Soup Recipe, a perfect companion for chilly evenings. With its creamy consistency and rich, savory flavor, this soup transforms humble ingredients into a delightful meal that’s sure to impress family and friends. The roasting process enhances the natural sweetness of the butternut squash and garlic, creating a cozy dish that’s not only nourishing but also easy to prepare. Ideal for busy weeknights or as an elegant starter for your next gathering, this versatile recipe can be made ahead and enjoyed throughout the week.

Ingredients

Scale
  • 1 3-4 lb butternut squash
  • 1 medium onion
  • 1 head 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 water)
  • 1/2 cup cashew cream or coconut milk

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Halve the butternut squash, scoop out seeds, chop onion into large pieces, and prepare garlic by cutting off the top and drizzling with olive oil.
  3. Arrange vegetables on a baking sheet, drizzle with olive oil, and season with salt, pepper, sage, and thyme.
  4. Roast for about 45 minutes until tender; let cool slightly.
  5. Scoop out squash flesh and garlic into a pot, add roasted onions and vegetable stock.
  6. Blend until smooth using an immersion blender; stir in cashew cream or coconut milk.
  7. Gently heat before serving; top with croutons or seeds as desired.

Nutrition

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