How To Make Roasted Butternut Squash Soup
A creamy and flavorful soup made with roasted butternut squash.
Serves:
Ingredients
- 1 large butternut squash, peeled and cubed
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/2 cup heavy cream
Instructions
-
Preheat the oven to 400°F (200°C).
-
Place the cubed butternut squash on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes, or until squash is tender and slightly caramelized.
-
In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Cook until onion is translucent and garlic is fragrant.
-
Add the roasted butternut squash, vegetable broth, dried thyme, and ground cinnamon to the pot. Bring to a simmer and let cook for 10-15 minutes.
-
Use an immersion blender or transfer the soup to a blender in batches. Puree until smooth.
-
Return the soup to the pot and stir in the heavy cream. Heat over medium-low heat until warmed through.
-
Season with additional salt and pepper to taste.
-
Serve hot, garnished with a drizzle of olive oil and a sprinkle of dried thyme.
Nutrition
- Calories : 250kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 20mg
- Sodium : 800mg
- Total Carbohydrates : 34g
- Dietary Fiber : 6g
- Sugar : 10g
- Protein : 4g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
