Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup Recipe

Creamy Roasted Butternut Squash Soup made with simple, wholesome ingredients. Cozy, flavorful, and perfect for fall dinners or holiday gatherings.

Prep Time15

Cook Time1

Total Time1 15

Course: Soup

Cuisine: American

Keyword: Butternut squash soup recipe, Cozy Soups, Roasted butternut squash soup, Roasted vegetable Soup

Servings: people

Author: Silvia Dunnirvine

Equipment

Ingredients

1 whole butternut squash skin on or off
3 tomatoes quartered
1 lg onion quartered
1 head garlic top removed, wrapped in foil
1 red bell pepper quartered
1 1/2 cup vegetable broth
1 sprig rosemary sprig
1 sprig oregano
1 tsp thyme
2 tbsp olive oil
salt and pepper to taste

Instructions

Pre-heat oven to 400F degrees.
Arrange all the vegetables in a baking dish, in no particular order.
Cut off about 1/2 inch off the top of a garlic head. Add a drizzle of olive oil to the garlic head and wrap it in aluminum foil. Place in the baking dish alongside the other vegetables.
Coat the vegetables with plenty of olive oil.
Add a sprig of rosemary and oregano and teaspoon of dried thyme. Feel free to use all fresh herbs or dried herbs, if that's all you have in hand.
Bake uncovered at 400F degrees for an hour or until vegetables are soft and tender.
Transfer the roasted vegetables to a blender. Remove the foil from the garlic head, and squeeze all the soft roasted garlic from its shell and into the blender. Discard the rosemary and oregano sprigs.
Finally pour in the vegetable broth and run the blender for about 1-2 minutes until the soup is silk smooth. Adjust the broth as needed.
Serve the soup with a drizzle of coconut cream or olive oil and crunchy pumpkin seeds.

Notes

This butternut squash soup is really flexible and you can add more veggies if you like, or different vegetables. The broth can be adjusted to taste, as well. Feel free to play around with the combination of flavors to see what you like best.

Nutrition