Description
This Simple & Creamy Roasted Butternut Squash Soup is the ultimate cozy comfort food made with roasted squash, caramelized onions, and creamy herbs for rich flavor.
Ingredients
- 1 large butternut squash (about 3–4 pounds)
- 1 medium yellow onion
- 1 whole head of garlic
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon cracked black pepper
- 1 teaspoon chopped fresh sage
- 1 teaspoon fresh thyme leaves
- 3 cups vegetable broth (or chicken broth)
- ½ cup heavy cream, cashew cream, or coconut milk
- Reserved butternut squash seeds (optional)
- 1 tablespoon olive oil (for seeds)
- Pinch of salt (for seeds)
- Homemade croutons or roasted seeds for serving
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut squash in half lengthwise and scoop out seeds. Set seeds aside for roasting later.
- Remove onion skin and cut into chunks. Slice top off garlic head, drizzle with olive oil, and wrap in foil.
- Arrange squash halves (cut side up), onion, and garlic on the sheet. Drizzle with olive oil, sprinkle with salt, pepper, sage, and thyme.
- Roast 45 minutes until squash is fork-tender and onion caramelized.
- (Optional) Rinse reserved seeds, pat dry, toss with olive oil and salt. Roast at 350°F (176°C) for 15–20 minutes until crisp.
- Scoop out roasted squash flesh and squeeze garlic from skins. Transfer to a stockpot with roasted onion.
- Add broth and puree with an immersion blender until smooth. Return to pot.
- Stir in cream or dairy-free alternative. Season to taste with salt and pepper.
- Adjust thickness with extra broth if needed. Heat gently until warmed through.
- Ladle into bowls, top with roasted seeds or croutons, and garnish with a drizzle of cream or thyme.
Notes
Roast until caramelized for deep flavor. Blend thoroughly for silky texture. Add a squeeze of lemon for brightness. Keeps 4 days refrigerated or 3 months frozen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American