Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 butternut squash (3-4 pounds), halved and seeds removed; 1 medium onion, peeled and quartered; 1 head garlic, top cut off; 2 tablespoons olive oil; 1 teaspoon fine sea salt; 1/2 teaspoon cracked black pepper; 1 teaspoon fresh sage, chopped; 1 teaspoon fresh thyme leaves; 3 cups vegetable stock (or substitute with chicken stock or water); 1/2 cup heavy cream (or use cashew cream or coconut milk for a dairy-free option); Homemade croutons, for topping; Reserved seeds from butternut squash; 1 tablespoon olive oil; Salt, to taste

Description

Roasted Butternut Squash Soup is a creamy, wholesome dish that captures the flavors of autumn. The caramelized sweetness of roasted squash combines beautifully with the rich taste of garlic and a hint of sage and thyme, creating a soup that is as comforting as it is flavorful. Finished with a splash of cream, each spoonful is smooth and satisfying.

Ingredients

Scale

For the Soup:
1 butternut squash (3–4 pounds), halved and seeds removed
1 medium onion, peeled and quartered
1 head garlic, top cut off
2 tablespoons olive oil
1 teaspoon fine sea salt
1/2 teaspoon cracked black pepper
1 teaspoon fresh sage, chopped
1 teaspoon fresh thyme leaves
3 cups vegetable stock (or substitute with chicken stock or water)
1/2 cup heavy cream (or use cashew cream or coconut milk for a dairy-free option)
Homemade croutons, for topping
For Roasted Butternut Squash Seeds:
Reserved seeds from butternut squash
1 tablespoon olive oil
Salt, to taste

Instructions

Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Prepare Vegetables: Place the halved butternut squash, quartered onion, and garlic head (cut side up) on the baking sheet. Drizzle the vegetables with olive oil and season with sea salt, black pepper, sage, and thyme. Wrap the garlic head in foil before placing it on the baking sheet.

Roast Vegetables: Roast for about 45 minutes or until the squash is fork-tender. Allow the vegetables to cool slightly.
Blend and Reheat: Scoop the squash flesh out of its skin and transfer it to a stockpot along with the roasted garlic (squeeze out the cloves), onion, and vegetable stock. Use an immersion blender to puree until smooth. Reheat the soup over low heat until warmed through, then stir in the heavy cream. Adjust seasoning with salt and pepper as desired.
Serve: Ladle the soup into bowls and top with roasted butternut squash seeds and croutons for added crunch.
How to Roast Butternut Squash Seeds:
After removing the seeds from the squash, rinse them in a colander to remove the pulp. Pat dry with a towel.
Toss the seeds in a bowl with olive oil and salt. Spread them out on a baking sheet and roast at 350°F (176°C) for 15-20 minutes, stirring halfway through. (It’s normal for seeds to pop slightly while roasting.)

Prep Time: 15 minutes
Cook Time: 1 hour

Nutrition

Calories: 240