This crave-worthy recipe gets its flavor from simmering the squash and vegetables in the oven, before pureeing them into a velvety-smooth soup.
Satisfy your sweet tooth with this easy-to-make recipe for Roasted Butternut Squash Soup.
1. Info for Roasted Butternut Squash Soup
- Cook Time: 1 hr 30 min
- Total Time: 1 hr 30 min
- Servings: 6
- Calories: 163.95 kcal
2. Ingredients for Roasted Butternut Squash Soup
- butternut squash
- 1 yellow onion (medium)
- 1 carrot (large)
- 1 clove garlic
- 3 Tbsp. sunflower oil (or olive oil)
- 1/4 tsp. nutmeg
- 1/8 tsp. cinnamon
- Dash of cayenne
- 1 tsp. salt (for soup)
- 1/4 tsp. black pepper (for soup)
- 4 cup vegetable broth (or chicken broth, for soup)
- 1 Tbsp. maple syrup
- 1 cup vegetable broth (or chicken broth, if necessary, for thinning)
- Salt (to taste, for serving)
- Black pepper (to taste, for serving)
3. Directions:
3.1 Preheat
Preheat the oven to 400°F.
3.2 Prep
Cut the squash into 1-inch cubes. Cut the onion and carrot into 1/2-inch pieces, and smash the garlic clove.
3.3 Stove
Heat the oil in a large oven-safe pot or Dutch oven over medium-high heat. Once oil is shimmering, add onion, carrot, and garlic. Cook, stirring frequently, until vegetables are lightly golden, 5-6 minutes.
Turn off heat and add the squash, nutmeg, cinnamon, cayenne, salt, black pepper, broth, and maple syrup to the onion mixture. Stir briefly to combine. Cover the pot tightly with a lid.
3.4 Oven
Bake the soup mixture on middle rack of oven until vegetables are very tender, 45-60 minutes.
3.5 Check
Check to see that vegetables are done. Remove from oven or add time as needed.
3.6 Prep
Remove lid and allow the soup to cool for 10 minutes.
Transfer contents of the pot to the bowl of a food processor. Process on high until the soup is completely smooth. Alternately, the soup may be pureed using a blender or an immersion blender. Add additional broth to thin the soup, if necessary. Season with additional salt and black pepper, if desired.
3.7 Serve
Pour the soup into bowls and serve.