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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup Recipe
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Roasted Butternut Squash Soup is the ultimate comfort food that warms both heart and soul. This creamy, vibrant soup combines the natural sweetness of roasted butternut squash with aromatic herbs and spices, making it a delightful addition to any meal. Whether it’s a busy weeknight or a family gathering, this easy-to-make soup is sure to please everyone at the table. With minimal preparation and cleanup (just one baking sheet!), you can enjoy a deliciously rich bowl of goodness in no time. Serve it hot with homemade croutons for an added crunch and savor each warm spoonful!

Ingredients

Scale
  • 1 butternut squash (3–4 lbs)
  • 1 medium onion
  • 1 head garlic
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • ½ teaspoon cracked black pepper
  • 1 teaspoon fresh chopped sage
  • 1 teaspoon fresh thyme leaves
  • 3 cups vegetable stock
  • ½ cup cashew cream or coconut milk

Instructions

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Cut the butternut squash in half, scoop out seeds, and chop onion into large pieces. Cut off the top of the garlic head and drizzle with olive oil.
  3. Arrange all vegetables on the baking sheet, drizzle with olive oil, and season with salt, pepper, sage, and thyme.
  4. Roast for about 45 minutes until tender.
  5. Allow to cool slightly; scoop out the squash flesh and roasted garlic cloves into a stockpot.
  6. Add sautéed onions and vegetable stock; blend until smooth using an immersion blender.
  7. Heat gently over low heat, stir in cashew cream or coconut milk, adjust seasoning as needed, and serve hot.

Nutrition

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