Roasted Butternut Squash Soup
What Started it all:
Butternut squash.
This delicious and comforting roasted butternut squash soup is the perfect dish for a cozy fall or winter evening. Made with simple ingredients and packed with flavor, it is sure to be a hit with your family or guests.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into cubes
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Optional toppings: croutons, fresh herbs, or a drizzle of cream
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper until well coated.
- Spread the squash cubes in a single layer on a baking sheet and roast in the preheated oven for about 30 minutes, or until they are tender and slightly caramelized.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they are soft and fragrant.
- Add the roasted butternut squash cubes to the pot, along with the vegetable broth and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together.
- Using an immersion blender or a regular blender, purée the soup until smooth and creamy. Be careful when blending hot liquids.
- Season with additional salt and pepper to taste.
- Serve the soup hot, garnished with your choice of toppings, such as croutons, fresh herbs, or a drizzle of cream.