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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

A creamy and flavorful soup perfect for a cozy night. Roasted butternut squash brings sweetness and depth to this easy-to-make recipe.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Soup
Cuisine: American, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium (about 2 lbs) Butternut Squash peeled, seeded, and cubed
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Vegetable Broth
  • 2 tablespoons Olive Oil
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • to taste Salt and Pepper

Equipment

  • Large Baking Sheet
  • Chef's Knife
  • Cutting board
  • Large pot or Dutch oven
  • Immersion Blender or Regular Blender

Method
 

Instructions
  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash and onion with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender and slightly caramelized, stirring halfway through.
  3. While squash roasts, heat a pot over medium heat. Add minced garlic and cook for 1 minute, until fragrant.
  4. Add roasted squash and onion to the pot with garlic. Stir in broth, ginger, cinnamon, and nutmeg.
  5. Bring to a simmer, reduce heat, and cook for 15-20 minutes.
  6. Carefully blend soup until smooth using an immersion blender or regular blender (vent lid if using a regular blender).
  7. Season with salt and pepper. Reheat if necessary.
  8. Serve hot, garnished with feta cheese, pepitas, cream/coconut milk, and/or chives.

Notes

For a richer flavor, use chicken broth instead of vegetable broth. You can adjust the spices to your liking. Leftovers can be stored in the refrigerator for up to 3 days.