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: 3 cups Cubed Butternut Squash; Extra Virgin Olive Oil, Enough To Drizzle Over The Squash; Nutmeg, Salt And Pepper, For Sprinkling Over The Squash; 1 Tablespoon Olive Oil; 1 Small Onion, Chopped; 2 cloves Garlic, Grated; 1 Bay Leaf; 1 teaspoon Dried Parsley; 1 teaspoon Dried Tarragon; 1 teaspoon Dried Thyme; 30 ounces, fluid Vegetable Broth (or Chicken Broth); Hot Sauce, Optional; Grated Pecorino Romano Or Parmesan Cheese (optional)

Servings: persons

3 cups Cubed Butternut Squash
Extra Virgin Olive Oil, Enough To Drizzle Over The Squash
Nutmeg, Salt And Pepper, For Sprinkling Over The Squash
1 Tablespoon Olive Oil
1 Small Onion, Chopped
2 cloves Garlic, Grated
1 Bay Leaf
1 teaspoon Dried Parsley
1 teaspoon Dried Tarragon
1 teaspoon Dried Thyme
30 ounces, fluid Vegetable Broth (or Chicken Broth)
Hot Sauce, Optional
Grated Pecorino Romano Or Parmesan Cheese (optional)

1
Preheat oven to 450u00b0F.
2
Place cubed squash on a rimmed baking sheet, drizzle with extra virgin olive oil, sprinkle with nutmeg, salt and pepper, and toss to coat. Roast at 450u00b0F for 30 minutes or until soft. Then remove it from the oven and set aside for a moment.
3
Add a tablespoon of olive oil into a stock pot and heat over medium-high. Add onion and garlic and heat until translucent (about 3 minutes).
4
Add the squash, bay leaf, and dried spices to the pan and smash together with a potato masher.
5
Pour in the vegetable broth and smash until combined. Simmer for about 10 minutes, stirring occasionally.
6
If desired puree with an immersion blender or transfer to a regular blender and puree in small batches. Soup can also be served as is.
7
Serve, garnishing with hot sauce and cheese if desired.

1277

kcal

Calories

142

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: 3 cups Cubed Butternut Squash, Extra Virgin Olive Oil, Enough To Drizzle Over The Squash, Nutmeg, Salt And Pepper, For Sprinkling Over The Squash, 1 Tablespoon Olive Oil, 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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