Roasted Butternut Squash Soup Recipe

A bow of roasted butternut squash soup with a spoon on the side.

Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup is a perfect fall dish that highlights the rich flavors of roasted butternut squash combined with aromatic herbs and a velvety texture.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Calories 212kcal

Author Kanan

Ingredients

1 large Butternut squash (~ 3 lb) cut into half and seeds removed
1 medium White onion or Yellow, Cut into half
2 Carrots Cut into 3 inch long pieces
1 head Garlic
1 tablespoon Olive oil
½ teaspoon Salt
¼ teaspoon Black pepper powder
1 teaspoon Fresh thyme
1-2 teaspoons Fresh sage leaves chopped finely
3 ½ cups Vegetable broth
1 ½ teaspoons Salt or to taste
¼ cup Heavy whipping cream

Instructions

Preheat the oven to 375°F (190°C).
In a small bowl, mix olive oil with salt and pepper.
Put butternut squash, onion, and carrot in a pan and brush them with the olive oil mixture.
Trim ¼ inch off the garlic head top. Peel away excess skin and wrap the garlic in aluminum foil.
Add the wrapped garlic to the pan.
Evenly sprinkle thyme and sage over the vegetables.
Place the pan in the oven and bake for 45 minutes to 1 hour or until squash is soft and knife-tender.
Remove the pan from the oven, and when cool slightly, scoop squash flesh and add to the blender; add carrots and onion.
Squeeze out the garlic pulp and add to the blender.
Pour in vegetable stock and blend until smooth.
Transfer the mixture to a pan and bring it to a simmer on medium. Add remaining salt.
Finally, stir in heavy cream until warm. Serve.

Notes

Depending on the size of your butternut squash, roasting time may vary. You may need more than an hour if yours is bigger in size.
When roasting, the edges of the butternut squash might caramelize and darken. This is where a lot of flavors reside. So, don't think it is burnt.

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