Creamy Roasted Butternut Squash Soup | Victoria Tschoppp
Creamy Roasted Butternut Squash Soup
15 mins prepServes 4
This hearty and creamy roasted butternut squash soup combines the rich flavors of roasted squash and garlic, seasoned with fresh herbs like thyme and sage, and finished with heavy cream for a velvety texture. Perfect for warming up on a chilly day.
1: Preheat oven to 400°F.
2: Cut butternut squash in half and remove seeds.
3: Peel and chop half of an onion.
4: Drizzle squash and onion with olive oil, salt, and pepper on a baking sheet.
5: For roasted garlic, cut off the top of a whole head of garlic, drizzle with olive oil, wrap in foil, and place on the baking sheet.
6: Roast all vegetables in the oven for 30 minutes.
7: Once done, add butter to a large pot over low-medium heat.
8: Add in thyme and sage, cooking for about 1 minute.
9: Add roasted vegetables to the pot.
10: Squeeze out 4 cloves of garlic into the pot.
11: Add vegetable broth to the pot and simmer on low for about 5-10 minutes.
12: Blend the soup using an immersion blender or regular blender until creamy.
13: If using a regular blender, add all ingredients and blend until smooth, then place back into the pot.
14: Finish off with cream and adjust salt and pepper to season.
