How To Make Chef John’s Roasted Butternut Squash Soup Recipe
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into cubes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream
- 1/4 cup roasted pumpkin seeds (optional, for garnish)
Instructions
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Preheat the oven to 425°F (220°C).
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In a large bowl, toss the butternut squash cubes with the chopped onion, minced garlic, and olive oil until well coated. Season with salt, pepper, ground cinnamon, and ground nutmeg.
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Spread the seasoned butternut squash mixture onto a baking sheet and roast in the preheated oven for about 30-35 minutes, or until the squash is tender and lightly browned.
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Transfer the roasted butternut squash mixture to a blender or food processor and puree until smooth.
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In a large pot, heat the vegetable broth over medium heat. Add the pureed butternut squash mixture and stir well to combine. Cook for 10 minutes, stirring occasionally.
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Remove the pot from the heat and stir in the heavy cream. Season with additional salt and pepper if needed.
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Ladle the soup into bowls and garnish with roasted pumpkin seeds, if desired.
Nutrition
- Calories : 230kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 30mg
- Sodium : 800mg
- Total Carbohydrates : 26g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 4g
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