A silky, deeply flavorful butternut squash soup made with roasted squash, aromatic vegetables, and a touch of cream. Comforting, elegant, and easy to adapt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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1 large butternut squash (about 2.5–3 lbs)
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1 medium yellow onion, chopped
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2 cloves garlic, minced
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1 medium carrot, chopped (optional)
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4 cups vegetable or chicken broth
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2 tbsp olive oil or butter
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½ cup heavy cream or full-fat coconut milk
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1–2 sprigs thyme or sage
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Salt and pepper to taste
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Optional: squeeze of lemon juice
Instructions
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Preheat oven to 400°F (200°C). Halve and seed the squash. Brush with oil and roast cut-side down for 40–45 minutes until tender.
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In a large pot, heat olive oil. Sauté onion for 5–6 minutes, then add garlic and carrot. Cook another 3–4 minutes.
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Scoop roasted squash into the pot. Add broth and herbs. Simmer for 15 minutes.
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Remove herbs. Blend soup until smooth using a blender or immersion blender.
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Return to pot and stir in cream. Heat gently, then season with salt, pepper, and lemon juice.
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Serve warm, garnished as desired.