Roasted Butternut Squash Soup
Create a warm and inviting atmosphere with this delightful Roasted Butternut Squash Soup Recipe. Ideal for chilly evenings or family gatherings, this creamy soup combines the natural sweetness of roasted butternut squash, aromatic onions, and fragrant herbs into a comforting dish that feels indulgent yet wholesome. With minimal preparation and cleanup, it’s a perfect go-to recipe for busy weeknights. Serve it alongside crusty bread or a fresh salad for a complete meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately six people 1x
- 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 (for a dairy-free option)
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Halve the butternut squash, remove seeds, peel and chop the onion, and prepare garlic by cutting off the top and drizzling with olive oil.
- Arrange the squash, onion, and garlic on the baking sheet; drizzle with olive oil, then sprinkle salt, pepper, sage, and thyme.
- Roast for about 45 minutes until tender. Let cool slightly.
- Scoop out the squash flesh and squeeze out roasted garlic into a pot. Add vegetable stock and blend until smooth using an immersion blender.
- Gently reheat over low heat; stir in coconut milk or cashew cream. Season to taste.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg