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–+ servings

Roasted Butternut Squash Soup

A creamy and flavorful soup made from roasted butternut squash, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 large butternut squash peeled, seeded, and cubed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 tablespoon olive oil for roasting
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1/2 teaspoon nutmeg optional
  • 1/2 cup heavy cream for garnish

Method
 

Roasting the Squash
  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
  3. Roast in the oven for 25-30 minutes until tender and caramelized.
Cooking the Soup
  1. In a large pot, sauté the chopped onion and minced garlic until translucent.
  2. Add the roasted butternut squash and vegetable broth to the pot.
  3. Bring to a boil, then reduce heat and simmer for 10 minutes.
Blending and Serving
  1. Use an immersion blender or transfer the soup to a blender to puree until smooth.
  2. Stir in nutmeg and adjust seasoning if necessary.
  3. Serve hot, garnished with a drizzle of heavy cream.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 18000IUVitamin C: 30mgCalcium: 80mgIron: 1.5mg

Notes

For added flavor, consider adding a pinch of cayenne pepper or a splash of apple cider vinegar.

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