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Roasted Butternut Squash Soup

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 220
A warm, creamy soup perfect for cozy days, featuring roasted butternut squash and aromatic spices.

Ingredients

Vegetables

  • 1/2 large butternut squash (peeled, seeds removed, chopped into 1-inch squares)
  • 1 cup carrot (cut into rounds)
  • 1/2 large yellow onion (cut into thick slices)
  • 3 cloves garlic
  • 1 Tablespoon olive oil
  • salt salt (to taste)
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper powder
  • 1/8 teaspoon ground nutmeg
  • 2 sprigs fresh thyme
  • 2 Tablespoons butter
  • 2-3 cups chicken broth (adjust to desired consistency)

Bread croutons

Instructions 

  • Preheat oven to 350°F. Roast chopped squash, carrots, onions, garlic, and thyme for 1 hour until tender.
  • In a pot, melt butter over medium heat. Add roasted vegetables and broth; simmer for 5 minutes.
  • Puree the soup until smooth using an immersion blender. Adjust thickness with more broth if needed.
  • Serve warm, garnished with bread croutons.

Notes

Roasting enhances the natural sweetness of the vegetables. Adjust seasoning to taste.
Calories: 220kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: butternut squash