Roasted Butternut Squash Soup

8-10 Servings
1 hr 25 min

The other day my sweet mom gave me several Butternut Squash that she had grown in her garden. I was so excited, because Butternut Squash soup is one of my favorites, and I now have enough to make several batches.

This soup recipe is very simple, but the flavors are anything but. Slow roasting the squash in the oven beforehand gives it a lovely nutty caramelized flavor that you just don’t get when it’s boiled instead.

The addition of fresh herbs, sautéed veggies and cream make this soup delectable.

I love cuddling up on the couch with a nice hot mug of this soup. The only dilemma I have is when I need to get up for seconds!


Begin by peeling and cubing one butternut squash. Add one roughly chopped red onion and four peeled and sliced carrots. Drizzle with olive oil, salt and pepper and a few fresh sprigs of thyme. Bake in the oven at 375 for 45 minutes.

While the squash is baking in the oven sauté the celery, yellow onion, apples and garlic with 2 tbsp of butter. Cook until everything has become very soft.

When the squash is done, remove it from the oven and discard the stems from the thyme sprigs. Add the roasted squash to the pot with the sautéed veggies. Pour in the broth and give it all a few stirs. Using a blender transfer the soup in batches and blend until smooth (you could also use an immersion blender directly in the pot)

Now the soup should have a lovely smooth consistency. I prefer mine to be completely smooth but if you prefer more texture don’t blend it as long. Bring the soup to a low boil until thoroughly heated.


Add in the cream and heat for several more minutes.

Serve portions in bowls or mugs.

I like to drizzle a little extra cream on top just before serving.

A beautiful healthy and simple soup!

Roasted Butternut Squash Soup

Recipe details

  • 8-10  Servings
  • Prep time: 25 Minutes Cook time: 1 Hours Total time: 1 hr 25 min
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Ingredients


  • 1 Butternut Squash
  • 4 carrots
  • 1 large red onion
  • 2 tbsp olive oil
  • salt and pepper to taste
  • several sprigs of fresh thyme
  • 3 tbsp butter
  • 3 stalks of celery
  • 1 yellow onion
  • 1 Granny Smith apple
  • 2 cloves minced garlic
  • 2 boxes vegetable broth (900 ml each)
  • 1-2 cups heavy cream

Instructions


Preheat oven to 375
Peel and cube the Butternut squash and arrange it on two baking sheets.
Add one roughly chopped red onion and four peeled and sliced carrots to the baking sheets. Drizzle with olive oil, salt and pepper and a few fresh sprigs of thyme.
Bake in the oven at 375 for 45 minutes.
While the squash is baking in the oven sauté the celery, yellow onion, apples and garlic with 2 tbsp of butter. Cook until everything has become very soft.
When the squash is done, remove it from the oven and discard the stems from the thyme sprigs.
Add the roasted squash to the pot with the sautéed veggies.
Pour in the broth and give it all a few stirs.
Transfer the soup in batches to a blender and blend until smooth.
Add the soup back to the pot and bring to a low boil until thoroughly heated.
Stir in the heavy cream and continue to cook for several more minutes.
Serve and Enjoy!

Tips

  • To make peeling the Butternut squash easier, pop it in the microwave for several minutes. This softens up the skin and makes it very easy to peel using a vegetable peeler.

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