“Experience the warm embrace of autumn with this velvety roasted butternut squash soup. Each spoonful is a celebration of rich flavors and creamy textures, a symphony of roasted squash, savory herbs, and a hint of sweetness. Perfect for cozy evenings and chilly days, this soup will surely become a comforting favorite in your kitchen.”
Roasted Butternut Squash Soup
Equipment
- 1 Baking sheet
- 1 Parchment Paper
- 1 Blender
- 1 Cutting Board
- 1 Vegetable Peeler
- 1 Stirring Utensil
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion quartered.
- 3 cloves garlic whole
- 1 large carrot peeled and diced.
- 1 –3 lb butternut squash halved and seeded
- 3 sage leaves more for garnish
- 1/2 teaspoon black pepper
- 3 –4 cups low-sodium chicken stock
Instructions
- Set the oven’s temperature to 350°F. Cut the butternut squash into 1-inch squares after peeling and pitting it. Transfer to a sizable roasting pan or baking sheet.
- Cut the onions, celery, and carrots into large pieces and add them to the pan. Add the peeled garlic, either whole or cut in half.
- Add the salt, pepper, red pepper powder, and herbs. To coat, add the olive oil and toss. Vegetables should be roasted for one hour to make them tender. Cook the vegetables for a further fifteen minutes if they are not tender.
- Place cooked veggies in a food processor (or blender) together with one cup of vegetable stock, and blend until the desired consistency is achieved, or until the mixture is smooth and creamy. This might need to be done in a few batches.
- Transfer mixture to a big saucepan. Stir thoroughly after adding the remaining vegetable stock. Simmer for ten minutes on low heat. Simply thin out the soup with a little water if it’s too thick and adjust the consistency to your liking.
- Serve after adding more optional fresh herb garnish!
Notes
- Added three cloves of garlic (the last from my bulb and I adore garlic), but it overwhelmed the soup.
- As stated in the recipe, use just 1 garlic clove. If you would want your garlic to taste gentler, you can also add roasted garlic.
- A sturdy baking tray is always advised when roasting vegetables to prevent warping and bending during cooking.
- I’m a huge lover of my Vitamix blender, but before you buy, be sure to read my Vitamix Comparison page.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 292KCALÂ |
| Carbohydrates | 54G |
| Protein | Â 4g |
| Fat | 9g |
| Saturated Fat | 4g |
| Sodium | 1589MG |
| Iron | 2.8mg |
| Calcium | 200mg |
| Vitamin A | 42870IU |
| Potassium | 1437MG |
Can I Add Cream?
We discovered that adding coconut cream or heavy cream wasn’t required. The soup becomes sufficiently creamy on its own when butter is added and blended, without adding a lot of extra calories.
How to Store Butternut Squash Soup
Store any leftover butternut squash soup in the refrigerator for up to 4 days, or freeze it in an airtight container for up to 3 months. When you’re ready to serve, thaw the soup (if frozen) in the refrigerator overnight and reheat it until well warmed in the microwave or on the stovetop.