Roasted Butternut Squash Soup: Fall Favorite
Roasted Butternut Squash Soup is the ultimate comfort food for the fall season. As the leaves turn golden and the air becomes crisp, there’s nothing quite like a warm bowl of this velvety, flavorful soup to cozy up with.
- 1 medium-sized butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup heavy cream (optional)
- Preheat your oven to 400°F (200°C).
- In a large baking dish, toss the diced butternut squash, chopped onion, minced garlic, and carrots with olive oil, thyme, nutmeg, salt, and pepper.
- Roast in the preheated oven for 30-35 minutes or until the vegetables are tender and slightly caramelized.
- Transfer the roasted vegetables to a pot, add the vegetable broth, and bring to a simmer.
- Using an immersion blender, puree the soup until smooth. Alternatively, you can use a regular blender and blend in batches.
- Return the soup to the pot, and if desired, stir in the heavy cream for extra creaminess.
- Simmer the soup for an additional 10 minutes, adjusting the seasoning as needed.
- Serve hot, garnished with a sprinkle of fresh thyme or a dollop of sour cream.
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 4-6 servings
This Roasted Butternut Squash Soup is a delightful blend of autumn flavors that will warm your heart and soul. With its creamy texture and aromatic spices, it’s the perfect soup to enjoy on a chilly fall evening.
Nutritional Information (per serving): Calories: 220, Fat: 12g, Carbohydrates: 28g, Fiber: 5g, Protein: 2g
Roasting the butternut squash and vegetables enhances their natural sweetness, while the thyme and nutmeg add a touch of warmth and complexity. Whether you’re serving it as an appetizer at your Thanksgiving feast or as a comforting weeknight dinner, this Roasted Butternut Squash Soup will become a fall favorite in no time.