Description
Indulge in the comforting warmth of this flavorful roasted butternut squash soup, perfect for chilly evenings. With its creamy texture and a hint of spice, this soup wraps you in rich flavors that evoke memories of cozy gatherings. Easy to prepare, it’s made with simple ingredients that come together to create a nourishing dish sure to be a family favorite.
Ingredients
Scale
- 2 lbs butternut squash, peeled and cubed
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1/4 tsp cinnamon (optional)
Instructions
- Preheat your oven to 400°F (200°C). Prepare the butternut squash by peeling, seeding, and cubing it.
- On a baking sheet lined with parchment paper, toss the cubed squash with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
- In a large pot over medium heat, add the remaining olive oil. Sauté the chopped onion until translucent (about 5 minutes), then stir in the minced garlic and cook for another minute.
- Add the roasted butternut squash and vegetable broth to the pot. If using cinnamon, add it now. Bring to a gentle boil.
- Blend the soup until smooth using an immersion blender or countertop blender. Adjust consistency with more broth if needed.
- Return to low heat, season with additional salt and pepper if necessary, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg