Description
A delicious and creamy roasted butternut squash soup perfect for fall.
Ingredients
Scale
- 2 medium butternut squash (about 3 pounds total), halved and seeded
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup heavy cream
- 1 tablespoon maple syrup (optional)
- Fresh sage leaves for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Place the halved butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 40-45 minutes, or until the flesh is tender and caramelized.
- While the squash is roasting, heat a large pot over medium heat. Add a little olive oil, then sauté the diced onion until translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Once the squash is done roasting, scoop the flesh into the pot with the onions and garlic. Pour in the vegetable broth and add the cinnamon and nutmeg. Bring to a simmer and cook for about 10 minutes to allow the flavors to meld.
- Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
- Stir in the heavy cream and maple syrup (if using). Heat the soup gently until warmed through, then taste and adjust seasoning as needed.
- Serve hot, garnished with fresh sage leaves if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the soup.
- To make it vegan, substitute the heavy cream with coconut milk or a plant-based cream alternative.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg