Description

Indulge in the comforting warmth of classic roasted butternut squash soup, a delightful blend of sweet and earthy flavors that transform your kitchen into a cozy haven. This easy-to-make recipe features roasted butternut squash, aromatic garlic, and onion, simmered to creamy perfection. Perfect for chilly evenings or when you need a pick-me-up, this soup is sure to impress family and friends alike.

Ingredients

Scale

2 lbs butternut squash, peeled and cubed
2 tbsp extra virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1/2 tsp ground cinnamon
Salt and pepper to taste
1/4 cup toasted pumpkin seeds for garnish (optional)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss butternut squash cubes with olive oil, cinnamon, salt, and pepper in a large bowl until evenly coated.
Spread the seasoned squash on the baking sheet in a single layer and roast for 25-30 minutes or until tender and caramelized.
In a large pot over medium heat, sauté onions in olive oil until golden brown (about 5-7 minutes). Add garlic and cook for an additional minute.
Stir in the roasted squash and vegetable broth; bring to a gentle boil before reducing heat to simmer for 10 minutes.
Use an immersion blender or transfer the mixture to a regular blender to puree until smooth.
Serve warm, garnished with toasted pumpkin seeds if desired.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasting and Blending
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 180
Sugar: 4g
Sodium: 360mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg

Keywords: Feel free to customize with spices like nutmeg or cayenne for added depth. For creaminess, consider adding coconut milk before blending. Store leftovers in an airtight container for up to five days; reheat gently on the stove.