Roasted Butternut Squash Soup is a perfect meal for chilly fall evenings. This healthy, filling, and easy-to-make soup is full of comforting flavors. Ingredients for the soup include roasted butternut squash, onion, garlic, thyme leaves, chicken or vegetable broth, milk or heavy cream, olive oil, salt, and pepper. The soup is prepared by roasting the butternut squash, sautéing the onion and garlic, adding the roasted squash and broth, pureeing the mixture, adding cream or milk, and season to taste. Finally, the delicious soup should be served in bowls, garnished with croutons or chopped fresh parsley.
Roasted Butternut Squash Soup Recipe: Cozy Comfort in a Bowl
Introduction
When the weather turns chilly, there’s nothing quite like a warm bowl of soup to help you feel cozy and comforted. Even better, when that soup is full of comforting flavors and is also healthy, filling, and easy to make, too! Roasted Butternut Squash Soup is the perfect solution to warm your body and soothe your soul on a cool Fall evening.
Ingredients
- 2 medium-sized butternut squash, peeled and cut into cubes
- 1 medium-sized onion, chopped
- 4 cloves of garlic, minced
- 1 teaspoon of fresh thyme leaves, chopped
- 3 cups of chicken or vegetable broth
- 1 cup of milk or heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
Step 1: Roast the butternut squash
Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with cooking spray. Spread the cubed butternut squash out on the baking sheet in a single layer, making sure they are not too crowded. Drizzle with the olive oil and season with salt and pepper to taste. Roast for 25-30 minutes until the squash is tender and lightly browned around the edges.
Step 2: Sauté the onion and garlic
While the squash is roasting, heat a large pot or Dutch oven over medium heat. Add a tablespoon of olive oil and sauté the chopped onion and minced garlic for 3-4 minutes until the onion is translucent and fragrant.
Step 3: Add the roasted butternut squash and broth
Once the squash is finished roasting, add it to the pot with the onion and garlic. Add the chopped thyme leaves and the chicken or vegetable broth. Simmer for 10-15 minutes until the flavors are well combined and the soup is heated through.
Step 4: Puree the soup
Using an immersion blender or transferring the soup to a blender, puree the soup until smooth and creamy. Be careful not to overfill the blender or immersion blender as hot soup can expand and overflow.
Step 5: Add cream or milk
Return the pureed soup to the pot and add the milk or heavy cream. Stir to combine and warm the soup over low heat until it’s hot but not boiling.
Step 6: Season and serve
Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with croutons or chopped fresh parsley. Enjoy your delicious roasted butternut squash soup!
Conclusion
Roasted Butternut Squash Soup is a warm, comforting, and healthy meal that’s perfect for cool Fall evenings. With simple ingredients and easy steps, you can create a delicious soup that’s sure to please. Whether you’re making it for a cozy night in or serving it up to friends and family, this soup is always a crowd-pleaser. So why not give it a try and see for yourself?