Description
A creamy and comforting roasted butternut squash soup made with simple ingredients and rich roasted flavors.
Ingredients
Scale
1 3-4 lb butternut squash
1 medium onion
1 head garlic
2 tablespoons olive oil
1 teaspoon fine sea salt
½ teaspoon cracked black pepper
1 teaspoon fresh chopped sage
1 teaspoon fresh thyme leaves
3 cups vegetable stock
½ cup heavy cream
homemade croutons
Instructions
1. Preheat oven to 425°F and line baking sheet.
2. Cut squash, prepare onion and garlic.
3. Arrange and season vegetables.
4. Roast for 45 minutes.
5. Scoop squash and combine with stock.
6. Blend until smooth.
7. Heat and stir in cream.
8. Serve with toppings.
Notes
Store in fridge up to 4 days.
Freeze up to 3 months.
Reheat gently on stovetop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American