Description
Roasted butternut squash soup is a comforting, velvety dish perfect for chilly days. This soup highlights the natural sweetness of roasted butternut squash, paired with aromatic spices and herbs that create an inviting flavor profile. Easy to make, it’s ideal for busy weeknights or special gatherings. Simply roast the squash until tender, blend with sautéed onions and garlic, and enjoy a bowl of warmth that’s both healthy and satisfying. Whether served as a starter or main course, this vibrant soup will impress your family and friends alike.
Ingredients
Scale
- 1 medium butternut squash
- 2 tablespoons extra virgin olive oil
- 1 medium onion
- 3–4 cloves garlic
- 4 cups low-sodium vegetable broth
- Pinch of ground cinnamon
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Peel and cube the butternut squash. Toss with olive oil, salt, and pepper; spread on the baking sheet.
- Roast for 25-30 minutes until tender and slightly browned.
- In a pot over medium heat, sauté chopped onions until translucent, then add minced garlic and cook until fragrant.
- Combine roasted squash with onions, garlic, vegetable broth, and cinnamon in the pot.
- Blend until smooth using an immersion blender or transfer to a standard blender in batches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg