Gourmet Roasted Butternut Squash Soup
This roasted butternut squash soup is packed with flavor and perfect to enjoy in the cooler months. It's easy to make and will warm you up in no time!
Equipment
- Cutting board, large pot, blender, measuring cups and spoons, large spoon
Ingredients
- 1 large butternut squash, peeled, seeded, and cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 0.25 cup fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Spread the butternut squash cubes on a baking sheet. Drizzle with olive oil and season with salt, nutmeg, cinnamon, and pepper. Toss to coat and spread into an even layer. Roast for 25-30 minutes, stirring halfway through, until the squash is tender and golden brown.
- In a large pot over medium heat, add the onion and garlic and cook until softened, about 5 minutes.
- Add the roasted butternut squash, vegetable broth, parsley, and thyme. Stir to combine and bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth. Taste and adjust seasoning if needed. Serve warm with your favorite toppings.