Description
Indulge in the warmth of homemade roasted butternut squash soup, a delightful blend of creamy textures and deep flavors. This comforting dish begins with perfectly roasted butternut squash, infused with savory aromatics like garlic and onion. Simmered in chicken broth, the soup is pureed to silky perfection and finished with a drizzle of heavy cream, creating an irresistible bowl that’s perfect for cozy evenings. Whether enjoyed as a main course or a starter, this soup is sure to please both family and friends alike.
Ingredients
Scale
- 1 large butternut squash (about 3 pounds)
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 cloves garlic
- 4 cups chicken broth
- 1/2 cup heavy cream (for garnish)
- Fresh parsley (for garnish)
- Red pepper flakes (for garnish)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss butternut squash cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Spread on the baking sheet and roast for 25-30 minutes until tender.
- Meanwhile, heat the remaining olive oil in a Dutch oven over medium heat. Add chopped onion; cook until softened, about 5-7 minutes. Stir in minced garlic for another minute.
- Add the roasted squash to the pot along with chicken broth. Bring to a simmer, cover, and cook on low for 15 minutes.
- Blend the soup using an immersion blender until smooth; adjust seasonings with remaining salt and pepper.
- Serve hot, drizzled with heavy cream and garnished with parsley and red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg