Simple Roasted Butternut Squash Soup Recipe

Experience the rich warmth of Roasted Butternut Squash Soup this season! This beloved recipe yields a deeply satisfying dish with its creamy texture and harmonious blend of roasted garlic, onions, and velvety butternut squash. It’s a simple culinary delight perfect for cozy evenings.

Roasted Butternut Squash Soup Recipe

Ingredients:

• Butternut Squash: 3 ½ to 4 lb squash.
• Yellow Onion: 1 medium-sized onion.
• Garlic: 1 entire head.
• Olive Oil & Seasonings: Salt, pepper, fresh herbs such as sage and thyme. Optional: nutmeg, cinnamon, cayenne pepper, rosemary.
• Vegetable Broth: Chicken broth or water can also be used.
• Heavy Cream: For a vegan option, cashew cream or coconut milk.
• Croutons: For topping. Skip for a gluten-free version.
• Optional: ½ cup of applesauce to add a touch of natural sweetness.

Instructions:

Prepare Vegetables

1. Preheat your oven to 425°F (218°C) and line a sheet pan with parchment paper.
2. Butternut Squash: Cut in half length-wise, scoop out the seeds (set aside if roasting), and coat with olive oil and seasonings.
3. Onion: Peel, quarter or cut into large pieces, and coat with olive oil and seasonings.
4. Garlic: Cut the top off, drizzle with olive oil, sprinkle with salt, wrap in foil.

Roast Vegetables

1. Arrange butternut squash, onion, and garlic on the prepared sheet pan.
2. Roast for 45 minutes or until the butternut squash is tender enough to be easily pierced with a fork.

Blend

1. Scoop the butternut squash meat from the skins into a large soup pot.
2. Add roasted garlic (squeezed from its skin) and onions.
3. Pour in vegetable stock.
4. Puree using an immersion blender until smooth. (Or use a regular blender in batches, then transfer to a pot).

Thicken

1. Reheat soup over medium-low heat, stirring in heavy cream or a vegan alternative if desired.
2. Adjust thickness by simmering to reduce or adding more stock to thin it out.
3. Taste and adjust seasonings as necessary.

To Serve:

Top with roasted butternut squash seeds and sourdough croutons for additional texture and flavor.

Storage:

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze for up to 3 months. Thaw and reheat on the stove or in the microwave.

This comforting soup, with its rich and velvety texture, and deep flavors from roasted vegetables, is a delightful dish for colder days. Enjoy your homemade Roasted Butternut Squash Soup!