Roasted Butternut Squash Soup

Roasted butternut squash soup is a creamy soup with a ton of flavor that's easy to prepare. I'll show you the quickest way to great soup.

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Course: Soup

Cuisine: American

Keyword: Roasted Butternut Squash Soup

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: serving

Calories: 222kcal

Ingredients

1.5 pound butternut squash or 1 small butternut squash
1/2 medium yellow onion diced
2 cloves garlic roughly chopped
2 cup vegetable broth
4 tablespoon butter
2 tablespoon honey or maple syrup
salt and pepper to taste
oil for cooking

Instructions

To start, preheat the oven to 400F.
***whole squash directions in notes***
If using cubed squash you'll need about 1.5 pounds of squash for the recipe. With a large squash you should yield that much or close to it. Drizzle the squash with oil then lightly season with salt and black pepper. Place cubes on a baking sheet then bake for 20 minutes. Rotate the squash cubes then bake another 20 minutes. Make sure all the squash is fork tender.
While the squash is baking dice and onion and garlic. In a frying pan on medium high heat sauté the onion and garlic with a little oil and season with salt and black pepper. When the garlic and onion start browning remove it from the heat.
In a blender, add roasted butternut squash, sautéed garlic and onion, butter, maple syrup or honey and vegetable broth. Blend everything until smooth. Taste for seasoning. For a thinner soup add more broth.
Serve with fresh thyme and/or pumpkin seeds.

Notes

First, slice off the ends of the butternut squash. Split the squash down the middle the long way, remove the seeds and drizzle oil on the flesh. Season with salt and black pepper them place in the oven flesh side down. Bake for 30-40 minutes until the flesh is golden brown and easily pierced with a fork. Then, you can just scoop the flesh out and continue following the steps in the recipe.

Nutrition

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