Roasted butternut squash soup

5 from 3 votes

Roasted butternut squash soup is an easy and earthy recipe perfect for colder autumn and winter days. Expect a creamy, tasty, and comforting soup ready in just about 30 minutes.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: First Course, Side dish, Starter

Cuisine: International

Keyword: butternut squash, soup, Vegan

Servings: people

Calories: 160kcal

Author: Nico

Equipment

Blender

Ingredients

5 cups butternut squash diced
2 tablespoons olive oil
1 onion
1 clove garlic
2 sprigs rosemary
10 leaves sage
2½ cups vegetable stock
salt and pepper to taste
parsley optional to sprinkle on top before serving

USA - Metric

Instructions

Preheat the oven to 350F or 180C. Peel, clean and dice the butternut squash.
Add the butternut squash to a baking tray. Then add the onion chopped in 4 pieces and crushed garlic. Add chopped sage and rosemary.
Season with salt, pepper, and a drizzle of olive oil. Mix with your hands to spread the seasoning evenly.
Bake in the oven for about 20 minutes or until soft.
Transfer everything to a blender - including the roasted onion and garlic. Add the vegetable stock and blend till smooth.
If you like a thinner soup add more vegetable stock.
Serve with toasted bread on the side. Optionally, sprinkle with freshly chopped parsley, a drizzle of olive oil and mixed seeds.

Video

Nutrition