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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

A creamy and flavorful soup perfect for a cozy fall evening. Easy to make with simple ingredients and minimal cleanup.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium (about 2 pounds) Butternut Squash peeled, seeded, and cubed
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Vegetable Broth (or chicken broth)
  • 2 tablespoons Olive Oil
  • 1 teaspoon Ground Ginger
  • 0.5 teaspoon Ground Cinnamon
  • 0.25 teaspoon Ground Nutmeg
  • to taste Salt and Pepper freshly ground

Equipment

  • Large Baking Sheet
  • Large pot or Dutch oven
  • Immersion Blender or Regular Blender

Method
 

Instructions
  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash and onion with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 30-40 minutes, or until tender and slightly caramelized, stirring halfway through.
  4. While squash roasts, heat a pot over medium heat. Add minced garlic and cook for 1 minute, until fragrant.
  5. Add roasted squash and onion to the pot with garlic. Stir in broth, ginger, cinnamon, and nutmeg.
  6. Simmer for 15-20 minutes. Blend until smooth (using immersion or regular blender).
  7. Season with salt and pepper. Reheat if needed. Garnish with feta, pepitas, cream/coconut milk, chives.

Notes

For a vegan version, omit the feta cheese and cream/coconut milk. Add a squeeze of lemon juice for extra brightness. Leftovers can be stored in the refrigerator for up to 3 days.