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Roasted Butternut Squash Soup

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A warming and velvety soup showcasing the sweet, nutty flavors of roasted butternut squash, perfect for chilly days.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup cream (optional)
  • Crostini or crackers (for serving)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the butternut squash by peeling and cubing it.
  3. Season the squash with olive oil, salt, and pepper on a baking sheet.
  4. Roast the squash for about 25-30 minutes until tender and golden.
  5. Sauté onions in a large pot with olive oil over medium heat for 5 minutes, then add garlic and cook for an additional minute.
  6. Combine the roasted squash with the onions and garlic, pour in vegetable broth, and season with nutmeg, salt, and pepper. Let simmer for 10-15 minutes.
  7. Blend the soup until smooth, using an immersion blender or a regular blender in batches.
  8. Add the cream, stir, and let simmer for another minute or two.
  9. Taste and adjust seasoning as needed.

Notes

This soup is great for meal prep and can be frozen for up to three months.

Nutrition

Keywords: butternut squash, soup, vegetarian, comfort food, winter recipe

Find it online: https://thecomfortspoon.com/one-pot-creamy-butternut-squash-soup-weeknights/