Roasted Butternut Squash Soup
Indulge in the rich flavors of fall with this comforting Roasted Butternut Squash Soup. Velvety smooth and packed with the natural sweetness of roasted butternut squash, this soup is a perfect blend of cozy and nutritious. Enhanced with aromatic spices and a touch of cream, each spoonful is a warm embrace on a chilly day.
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.