Description
A comforting soup made with roasted butternut squash, enhanced by sage and thyme, perfect for chilly days.
Ingredients
Scale
- 1 butternut squash (3–4 lb)
- 1 medium yellow onion
- 1 head garlic
- 2 tbsp olive oil
- 1 tsp fine sea salt
- 1/2 tsp cracked black pepper
- 1 tsp chopped fresh sage
- 1 tsp fresh thyme leaves
- 3 cups vegetable broth (or chicken broth or water)
- 1/2 cup heavy cream (or cashew cream or coconut milk)
- Homemade croutons
- Reserved butternut squash seeds
- 1 tbsp olive oil (for croutons)
- Pinch of salt (for croutons)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Set the seeds aside for later.
- Place the squash halves cut-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper.
- Peel and chop the yellow onion, and place it on the baking sheet with the squash.
- Cut the head of garlic in half horizontally and add it to the baking sheet as well.
- Roast everything in the oven for about 40-45 minutes, or until the squash is soft and the onion is caramelized.
- While the squash roasts, rinse the reserved seeds and toss them with 1 tablespoon of olive oil and a pinch of salt. Spread them out on another baking sheet and roast them for about 10-15 minutes, or until they are crunchy.
- Once the squash is roasted, remove it from the oven and allow it to cool for a few minutes.
- Scoop the flesh of the squash into a pot. Squeeze the roasted garlic cloves from their skins into the pot as well.
- Add the chopped onion, sage, thyme, and vegetable broth to the pot. Bring to a boil and then reduce to a simmer for about 10 minutes.
- Use an immersion blender (or transfer to a blender) to blend the soup until smooth.
- Stir in the heavy cream (or your choice of cream) and heat everything through. Adjust salt and pepper to taste.
Notes
For a thicker soup, use less broth or add more squash. This soup pairs wonderfully with crusty bread or a light salad.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg
Keywords: butternut squash, soup, sage, vegetarian, roasted