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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 delightful dish perfect for chilly evenings or cozy family gatherings. This creamy soup showcases the natural sweetness of roasted butternut squash, enhanced by fragrant garlic and fresh herbs. With its rich texture and savory flavor, it’s not just a meal—it’s a culinary hug that warms your heart. Plus, this recipe is great for meal prep; make a big batch to enjoy throughout the week. Easy to prepare and adaptable to your taste preferences, this soup will surely become a staple in your home.

Ingredients

Scale
  • 1 butternut squash (3–4 lbs)
  • 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 the oven to 425°F and line a baking sheet with parchment paper.
  2. Halve the butternut squash, scoop out the seeds, and peel the onion. Cut both into large pieces, along with the garlic (top cut off).
  3. Drizzle vegetables with olive oil and season with salt, pepper, sage, and thyme. Place on the baking sheet and wrap garlic in foil.
  4. Roast for about 45 minutes until tender. Allow cooling slightly before blending.
  5. Scoop out the squash flesh and garlic cloves into a pot. Add roasted onions and vegetable stock; blend until smooth.
  6. Heat gently over low heat, then stir in cashew cream or coconut milk before serving.

Nutrition

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