Description
A delicious and creamy roasted butternut squash soup, perfect for autumn.
Ingredients
- 1 3-4 lb butternut squash
- 1 medium onion
- 1 head garlic
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon cracked black pepper
- 1 teaspoon fresh chopped sage
- 1 teaspoon fresh thyme leaves
- 3 cups vegetable stock (or chicken stock or water)
- ½ cup heavy cream (or cashew cream or coconut milk)
- homemade croutons
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half, remove the seeds, and place it cut-side down on a baking sheet.
- Roast the squash in the oven for about 45 minutes, or until tender.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- Once the squash is roasted, scoop out the flesh and add it to the pot with the sautéed onion and garlic.
- Add vegetable stock, salt, pepper, sage, and thyme to the pot. Bring to a simmer.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Stir in the heavy cream (or alternative) and heat through.
- Serve hot, topped with homemade croutons.
Notes
- For a vegan version, use cashew cream or coconut milk instead of heavy cream.
- Adjust seasoning to taste.
- Homemade croutons can be made from leftover bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American