How To Make Butternut Squash Soup
A creamy and flavorful soup made with roasted butternut squash, perfect for a cozy evening.
Serves:
Ingredients
- 1 medium butternut squash, peeled, seeded and cubed
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 4 cups vegetable broth
- Salt and pepper, to taste
Instructions
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Preheat oven to 400°F (200°C).
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Toss butternut squash in olive oil and roast for 25-30 minutes, until tender and lightly browned.
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In a large pot, heat butter over medium heat. Add onion and garlic and cook until soft.
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Add roasted butternut squash, thyme, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
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Blend soup using an immersion blender or in batches in a regular blender. Season with salt and pepper to taste.
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Serve hot and enjoy!
Nutrition
- Calories : 145kcal
- Total Fat : 7g
- Saturated Fat : 2g
- Cholesterol : 7mg
- Sodium : 1037mg
- Total Carbohydrates : 21g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 2g
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