Serves 6
60 min
Roasted Butternut Squash Soup
Recipe GLPRf7dd849e265258
A smooth and creamy roasted butternut squash soup with caramelized onions and roasted garlic. This wholesome soup is perfect as a starter or light meal, naturally vegan if made without the optional cream or butter.
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Ingredients
1 1/2 tablespoons olive oil
1 butternut squash (approximately 3 pounds), peeled, seeded, and cut into 2-inch cubes
1 large sweet onion (such as Vidalia), coarsely chopped
1 head garlic, cloves separated and peeled
3 1/2 cups vegetable or chicken stock
Salt and black pepper to taste
1 to 2 tablespoons heavy cream or unsalted butter (optional)
Directions
Preheat your oven to 400°F. Toss the butternut squash cubes and onion pieces with the olive oil, salt, and pepper on a large baking sheet.
Scatter the garlic cloves over the vegetables and roast in the preheated oven for 35 to 40 minutes, stirring halfway through, until the squash is very tender and the edges are golden and caramelized.
Remove the roasted vegetables from the oven and transfer them to a large pot. Pour in 3 1/2 cups of stock and bring to a gentle boil over medium-high heat.
Reduce the heat to low and simmer for 5 minutes to allow the flavors to meld.
Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, carefully transfer the hot soup to a blender in batches and puree until smooth, then return to the pot.
Season to taste with salt and black pepper. Stir in the cream or butter if desired for added richness.
Ladle the soup into bowls and serve hot.
