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Roasted Butternut Squash soup in bowls with a iron cast pot

Roasted Butternut Squash Soup

Warm up with a bowl of hearty roasted butternut squash soup. This creamy and savory soup is perfect for chilly evenings and features roasted butternut squash, garlic, onions, and a touch of cream for richness.
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Servings: 0
Ingredients Method

Ingredients
  

  • 1 large butternut squash peeled and cubed
  • 1 onion chopped
  • 2 cloves garlic minced
  • 4 cups chicken or veggie broth
  • 1 cup heavy cream
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 tbsp olive oil
  • salt and pepper, to taste

Method
 

  1. Preheat your home oven to 400°F (200°C).
  2. Toss the cubed butternut squash in olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for about 25-30 minutes or until golden brown and tender.
  3. In a large pot, sauté the onion and garlic in olive oil until translucent.
  4. Add the roasted butternut squash to the heated pot and stir to combine.
  5. Pour in the chicken or vegetable broth and bring to a quick boil. Reduce the heat to a simmer and let the soup cook for 10-15 minutes or until the squash is very soft.
  6. Puree the soup until soft using a regular blender, and puree the soup until smooth.
  7. Stir in the heavy cream, cinnamon, nutmeg, salt, and pepper. Let the soup simmer for another 12 minutes.
  8. Adjust seasonings to taste and serve hot. If desired, you can top the soup with croutons, chopped parsley, or a drizzle of olive oil.
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