Description
Roasted Butternut Squash Soup embodies the essence of comfort food—rich, creamy, and bursting with flavor.
Ingredients
Scale
- 3 pounds butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1/8 teaspoon ground nutmeg
- 1 cup croutons
- 1 tablespoon cream for garnish
- 1 teaspoon extra thyme for garnish
Instructions
- Start by preheating your oven to 400°F. Next, take your prepared butternut squash and carrots and spread them out on a lined baking sheet. Drizzle the olive oil over the vegetables and season with salt and black pepper. Toss everything together to make sure each piece is well-coated with oil and seasoning. Roasting them for 25 to 30 minutes allows the natural sugars to caramelize and enhance their flavor while achieving a tender texture.
- While your veggies are roasting away, heat a large pot over medium heat and add a small drizzle of olive oil. Once warm, throw in the chopped onion and sauté for about 5 to 6 minutes until it becomes soft and translucent. This will create a flavorful base for your soup. Once the onion is soft, add the minced garlic and sauté for an additional 30 seconds, just enough time to let the garlic release its fragrant aroma.
- After your squash and carrots are perfectly roasted, transfer them into the pot with the onions and garlic. Pour in the vegetable broth, and add the fresh thyme leaves and ground nutmeg. Stir the mixture well and bring it to a gentle simmer over medium heat. Allow it to cook for 10 to 15 minutes so all the flavors can meld together beautifully.
- Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender. Just be sure to allow the steam to escape to prevent splattering. Once blended, stir in the heavy cream for that rich texture, adjusting the thickness with extra vegetable broth if necessary. Taste your creation and adjust the seasoning as needed.
- Lastly, ladle your delicious Roasted Butternut Squash Soup into bowls. For a lovely presentation, garnish each bowl with croutons, a drizzle of cream, extra thyme, and a dash of black pepper. This delicate touch not only makes it look inviting but also adds a delightful crunch to each bite.
Notes
Ensure you peel and seed the squash properly—this makes for smoother blending. Feel free to prepare the soup in advance and store it in the refrigerator for up to 4 days or freeze it for later use.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
Nutrition
- Calories: 200 kcal
- Sodium: 650 mg
- Protein: 4 g