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Roasted Butternut Squash Soup

This soup features roasted butternut squash, which is caramelized in the oven to concentrate its sweet, nutty flavors. The tender, browned squash is blended into a smooth, velvety puree, creating a warm and comforting final dish with a rich, creamy texture. The roasting process imparts a layered depth of flavor and appealing appearance.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Autumn
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cut into chunks
  • 2 tablespoons olive oil for roasting
  • 1 medium yellow onion peeled and chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth for blending the soup
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the butternut squash chunks on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes or until the edges are caramelized and the squash is tender when pierced with a fork.
  2. While the squash roasts, heat a little oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
  3. Add the minced garlic to the onions and cook for another minute until they become aromatic. Be careful not to burn the garlic.
  4. Once the roasted squash is ready and slightly cooled, add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth, then bring the mixture to a gentle simmer.
  5. Use an immersion blender directly in the pot or transfer the mixture carefully to a blender. Blend until smooth and creamy, about 1-2 minutes. Return to low heat if necessary.
  6. Season the soup with salt and pepper to taste, then give it a final stir. Let it warm through for a few minutes.
  7. Pour the hot, velvety soup into bowls and serve immediately, perhaps garnished with a drizzle of olive oil or a sprinkle of herbs if desired.

Notes

For an extra layer of flavor, garnish with a dollop of sour cream or toasted pumpkin seeds.