Roasted Butternut Squash Soup
Indulge in the warmth of this Roasted Butternut Squash Soup Recipe, a creamy and comforting dish that’s perfect for chilly days. This velvety soup features roasted butternut squash, fragrant garlic, and aromatic herbs blended together to create a delightful flavor experience. Packed with nutrition and easy to prepare, it’s a fantastic option for family dinners or meal prep. Whether enjoyed alone or paired with crusty bread, this soup is sure to satisfy your cravings and warm your soul.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6
- Category: Soup
- Method: Baking
- Cuisine: American
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 coconut milk (or cashew cream)
Instructions
- Preheat your oven to 425°F (220°C).
- Halve the butternut squash, scoop out the seeds, and peel the onion. Cut the onion into large pieces.
- Cut the top off the garlic head, drizzle with olive oil, and wrap in foil.
- Arrange all vegetables on a baking sheet, drizzled with olive oil, and season with salt, pepper, sage, and thyme.
- Roast for about 45 minutes until the squash is tender. Allow to cool slightly.
- Scoop out the squash flesh and combine it with roasted garlic and onion in a pot with vegetable stock.
- Blend until smooth using an immersion blender or regular blender over low heat.
- Stir in coconut milk for added creaminess before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg