Timeless Roasted Butternut Squash Soup
A heartwarming roasted butternut squash soup that brings together the essence of autumn with a creamy, velvety texture and a perfect balance of savory and sweet flavors.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
1 medium butternut squash, peeled, seeded, and cubed (
2 lbs)
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
Salt to taste
Pepper to taste
1/2 cup heavy cream
2 tbsp fresh parsley, chopped for garnish
Instructions
1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with 1 tbsp of olive oil, salt, and pepper, and spread evenly on a baking sheet.
3. Roast the squash in the oven for about 25-30 minutes, or until tender and slightly caramelized.
4. In a large pot, heat the remaining olive oil over medium heat and sauté the onion and garlic until translucent and aromatic.
5. Add the roasted squash to the pot, followed by the chicken or vegetable broth, nutmeg, and cinnamon.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
7. Use an immersion blender to blend the soup until smooth and creamy.
8. Stir in the heavy cream and adjust seasoning with more salt and pepper if needed.
9. Serve hot, garnished with chopped parsley.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until heated through. You may need to add a splash of water or broth to adjust the consistency.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
