Roasted Butternut Squash Soup
A warm bowl of roasted butternut squash soup, especially when the weather starts to cool down. This recipe features caramelized butternut squash, bringing out its natural sweetness and adding incredible depth to the flavor. It's creamy, nutritious, and surprisingly simple to make.
Ingredients
- 1 large butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 2 medium carrots roughly chopped
- 1 medium onion quartered
- 4 garlic cloves peeled
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk for dairy-free option
- 1 tablespoon fresh sage chopped
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Pepitas pumpkin seeds for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the cubed butternut squash, carrots, onion, and garlic with olive oil on the prepared baking sheet. Season generously with salt and pepper.
- Roast for 35-40 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
- Transfer the roasted vegetables to a large pot. Add the broth and bring to a simmer over medium heat.
- Add the sage and nutmeg, then use an immersion blender to puree until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Stir in the heavy cream and adjust seasoning to taste.
- Simmer for an additional 5 minutes to let the flavors meld together.
- Serve hot, garnished with pepitas and an extra drizzle of cream if desired.