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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

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Prep Time

10mins

Cook time

40mins

Servings

4

This warm and comforting butternut squash soup is perfect for cozy evenings, offering a gentle blend of savory herbs and subtle sweetness. It’s easy to make and a nourishing way to embrace the season’s harvest. The creamy texture and aromatic spices will wrap you in warmth with each spoonful.

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Roasted Butternut Squash Soup

This warm and comforting butternut squash soup is perfect for cozy evenings, offering a gentle blend of savory herbs and subtle sweetness. It’s easy to make and a nourishing way to embrace the season’s harvest. The creamy texture and aromatic spices will wrap you in warmth with each spoonful.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 Peoples
Calories 200 kcal

Ingredients
  

  • 3 lb butternut squash
  • 2 tsp olive oil (for roasting)
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp fresh sage, chopped
  • 1/4 tsp ground nutmeg
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 4 cups vegetable broth

Optional toppings: Pepitas, warm coconut cream, parsley, red pepper flakes

Instructions
 

  • Preheat your oven to 425°F (220°C). Carefully cut the butternut squash in half and remove the seeds. Lightly brush 1 tsp olive oil onto each half of the squash. Place the squash, cut-side down, on a parchment-lined baking sheet. Roast for about 50 minutes until tender. Once done, allow the squash to cool until it’s comfortable to handle.While the squash is cooling, warm 1 tbsp of olive oil in a large pot over medium heat. Add the chopped onion and cook gently, stirring occasionally, for 5 minutes until softened and fragrant.Add the minced garlic, sage, nutmeg, salt, and pepper, and cook for another minute to release their aromas. Pour in the vegetable broth and bring everything to a gentle simmer.Add the broth mixture to the blender. Carefully scoop out the flesh of the squash and place it in the blender. Blend until smooth and velvety.Taste and adjust seasoning if needed. Serve the soup warm, garnished with pepitas, a swirl of coconut cream, fresh parsley, or a dash of red pepper flakes for extra warmth.This soup is best enjoyed fresh but can also be stored in the fridge for up to five days or frozen up to three months, bringing comfort on chilly days.

Notes

Roasted Butternut Squash Soup can be easily customized with your favorite herbs or spices, like cinnamon or nutmeg, for extra warmth. If you want a smoother texture, blend it longer or use an immersion blender for convenience.

Pistachio Chicken Recipe FAQs

Can I use a different nut?

The sweet/salty flavor of the pistachios is what really makes this recipe great. I do not recommend using a different nut. If you want to make homemade chicken nuggets, try this recipe.

How do I know when my chicken is done?

I suggest using an instant read thermometer so you know when the chicken reaches an internal temperature of 160 degrees F and you can be sure they are fully cooked.

Can I double this recipe?

Yes, this recipe is easily doubled or even tripled to serve a crowd.

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