Roasted Butternut Squash Soup Recipe

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large Sweet Onion; 2 whole Medium Fennel Bulbs; 1 whole Butternut Squash; Salt; Pepper; Olive Oil; 1-1/2 cup Chicken Broth (or Vegetable If Meat-free); 1/2 teaspoons Garlic Powder; 1/2 teaspoons Freshly Grated Nutmeg; 1/2 teaspoons Dried Sage; 1/2 teaspoons Thyme; 5 Tablespoons Unsalted Butter; Croutons, Sour Cream, And/or Chives

Servings: persons

1 whole Large Sweet Onion
2 whole Medium Fennel Bulbs
1 whole Butternut Squash
Salt
Pepper
Olive Oil
1-1/2 cup Chicken Broth (or Vegetable If Meat-free)
1/2 teaspoons Garlic Powder
1/2 teaspoons Freshly Grated Nutmeg
1/2 teaspoons Dried Sage
1/2 teaspoons Thyme
5 Tablespoons Unsalted Butter
Croutons, Sour Cream, And/or Chives

1
Preheat oven to 400 degrees. Peel squash and onion. Remove fennel greens. Chop all three into uniform chunks, approximately 1 inch cubes. Place on a sheet pan. Sprinkle with salt and pepper and olive oil. Toss all together with clean hands to coat evenly. Roast for about 45 to 50 minutes or until the squash is soft all the way through.
2
Place vegetables in a food processor and process until it is thick and resembles a paste. Drizzle in broth until it reaches desired consistency (for a thicker soup, use less broth). Depending on the size of the food processor, you may wish to do this in two batches.
3
Pour vegetables and broth into a pot on medium heat. Add garlic powder, nutmeg, sage, and thyme. Cut butter into chunks and stir in. Allow soup to come to a boil and stir. If the soup is too thick, add more broth. If it is too runny, allow the soup to boil, uncovered, until it thickens.
4
Serve with croutons, sour cream and/or chives on top as garnish. Cream or milk may be substituted for a richer soup.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Large Sweet Onion, 2 whole Medium Fennel Bulbs, 1 whole Butternut Squash, Salt, and more.

Yes, Roasted Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash Soup

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