Roasted Butternut Squash Soup

This is a delightful lunch or dinner option and only takes 30 minutes to prepare!
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Time 1 hour
Servings 4
Difficulty Medium

UNITS

SCALE

INGREDIENTS

  • 2 lbs Butternut squash, cubed
  • 1 medium Onion, sliced
  • 4 cloves Garlic
  • 1 tsp Salt, kosher
  • ¼ tsp Black pepper, freshly ground
  • 2 tbsp Neutral tasting oil
  • 2 cups Stock, chicken
  • 1 cup Heavy cream

METHOD

  • Preheat oven to 425ºF / 220ºC
  • Put squash, onion, and garlic on a large rimmed baking sheet. Sprinkle with salt, black pepper, and drizzle oil over top. Toss with your hands until coated.
  • Roast for 35–40 minutes, tossing several times during cooking.
  • Transfer to a large pot. Add stock and heat to a simmer. Let it simmer for 5 minutes and then blend with an immersion blender until smooth.
  • Stir in cream. Season and serve.

NOTES

  • Be careful not to over-roast the squash. If you do the soup will be bitter. You are looking for brown edges, not black.