Description
This creamy roasted butternut squash soup is a comforting and flavorful dish. It’s perfect for a chilly day.
Ingredients
- 1 large butternut squash, peeled and seeded
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Optional toppings: toasted pumpkin seeds, a swirl of cream, fresh herbs
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash into cubes. Toss with olive oil, salt, and pepper.
- Roast the squash for 30-40 minutes, or until tender.
- Sauté the onion in a pot until softened. Add garlic and cook for 1 minute.
- Add the roasted squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Carefully blend the soup until smooth.
- Stir in the heavy cream. Season with salt and pepper.
- Serve hot with your favorite toppings.
Notes
- For a vegan version, use coconut cream instead of heavy cream.
- Roasting the squash brings out its natural sweetness.
- Adjust the seasoning to your taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American