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roasted butternut squash soup

Roasted Butternut Squash Soup Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash (about 3 lbs)
  • 2 tbsp olive oil
  • ½ tsp kosher salt, plus more to taste
  • ¼ tsp freshly ground black pepper, plus more for serving
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 3 cups vegetable broth
  • Heavy cream, for serving (optional)
  • Fresh thyme leaves, for garnish (optional)

Method
 

  1. Preheat oven to 400°F. Halve squash lengthwise, scoop seeds, brush cut sides with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast 40 to 45 minutes, until very tender and caramelized at the edges.
  2. Melt butter in a large pot over medium heat. Add onion and a pinch of salt, cook 6 to 8 minutes until soft and translucent. Stir in garlic and cook 1 minute more.
  3. Scoop roasted squash flesh into the pot. Add vegetable broth, bring to a simmer, and cook 5 minutes. Purée with an immersion blender until completely smooth, or carefully blend in batches.
  4. Taste, adjust salt and pepper, and thin with warm broth or water if desired. Ladle into bowls and finish with a swirl of cream, a crack of pepper, and fresh thyme if using.

Notes

The soup thickens as it sits, so add a little broth when reheating. For a deeper savory note, roast the onion and garlic alongside the squash instead of sautéing.