Description
Indulge in a velvety and comforting bowl of Creamy Roasted Butternut Squash Soup, a perfect blend of sweet and savory flavors with a hint of nutmeg. This hearty soup is ideal for cozy nights or as an elegant starter for a special meal.
Ingredients
Scale
For Roasting:
- 1 medium (3-lb) butternut squash (peeled, seeded, and diced into 1.5” pieces (about 6 cups))
- 1 medium Vidalia (sweet) onion (sliced to ½”)
- 2 stalks celery (sliced into 1” pieces)
- 3 cloves garlic (peeled and smashed)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- pinch nutmeg
- 1 sprig fresh thyme (plus more for garnish)
- 1 sprig fresh sage
- 1 bay leaf
For Soup:
- ¼ cup heavy cream
- 3–4 cups low sodium broth (chicken or vegetable)
- pomegranate seeds (for garnish)
Instructions
- Preheat Oven: Heat the oven to 400°F.
- Roast Vegetables: Place the squash, onion, celery, and garlic in a casserole dish. Drizzle with olive oil, season with salt, pepper, and nutmeg. Roast for 60 minutes, stirring every 15 minutes.
- Blend: Remove bay leaf, thyme, and sage. Transfer roasted vegetables to a blender with any pan juices. Add cream and 2.5 cups of broth. Blend until smooth, adjusting consistency with more broth if needed.
- Season and Serve: Adjust seasoning, garnish with pomegranate seeds and thyme leaves. Serve hot and enjoy!
Notes
- For a vegan option, substitute heavy cream with coconut cream.
- This soup freezes well for future quick meals.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Butternut Squash Soup, Roasted Squash, Fall Soup Recipe
