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Roasted Butternut Squash Soup

A warm and inviting creamy soup made from roasted butternut squash, garlic, and fresh herbs, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Seasonal
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3-4 lb butternut squash The star of the dish, adds natural sweetness when roasted.
  • 1 medium onion Enhances overall taste with depth of flavor.
  • 1 head garlic Softens sharpness when roasted for a buttery addition.
Seasonings and Oils
  • 2 tablespoons olive oil Brings all flavors together.
  • 1 teaspoon fine sea salt Highlights flavors and balances sweetness.
  • 1/2 teaspoon cracked black pepper Adds a gentle kick.
  • 1 teaspoon fresh chopped sage Compliments the squash.
  • 1 teaspoon fresh thyme leaves Provides a bright, herbal note.
Liquids
  • 3 cups vegetable stock Keeps the soup rich and plant-based.
  • 1/2 cup heavy cream (or cashew cream/coconut milk) Creates a creamy texture.
Toppings
  • to taste homemade croutons Adds delightful crunch.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Cut the butternut squash in half and scoop out the seeds. Slice the onion into four pieces and cut off the top of the garlic head.
  3. Drizzle the garlic with olive oil and wrap it in foil.
Roasting Vegetables
  1. Place the prepared vegetables on the baking sheet, drizzle with olive oil, and season with salt, pepper, sage, and thyme.
  2. Add the wrapped garlic head and roast for about 45 minutes.
Blending
  1. Once roasted, let the vegetables cool slightly, then scoop out the squash flesh and roasted garlic.
  2. Combine with onion and vegetable stock in a stockpot and blend until smooth.
  3. Heat over low until warmed, stir in cream, and adjust seasoning.
Croutons
  1. Prepare croutons by rinsing and drying squash seeds. Toss them with olive oil and salt, then roast at 350°F (176°C) for 15-20 minutes.

Notes

For extra depth, caramelize the onion before roasting. Adjust the recipe with herbs or spices as desired. Pairs well with crusty bread or grilled cheese sandwiches.