Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup from scratch is creamy and delicious and made with simple, healthy, flavorful ingredients.
Servings 4 people
- 2 lb butternut squash peeled and chopped into 1 inch cubes
- 4 Cups vegetable stock divided
- 1 large white onion
- 3 large cloves of garlic
- 1 large bunch of fresh thyme 7-8 sprigs
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Preheat oven to 350°F.
In a large glass baking dish, add squash, onion, garlic cloves. Drizzle with olive oil, sprinkle with salt and pepper, and then pour in 1 cup of stock. Top with fresh thyme.
Bake for 1 hr.
Remove glass dish from oven and remove and discard thyme. Add squash, garlic, onion, and any liquid from baking dish into a large Dutch oven or stockpot. Add the remaining 3 cups of stock and heat over medium-low heat for about 10 minutes.
Using an immersion or a blender (in batches) purée all ingredients until creamy.
Serve with buttered bread and enjoy!
Calories: 195kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1533mg | Potassium: 865mg | Fiber: 5g | Sugar: 9g | Vitamin A: 24623IU | Vitamin C: 52mg | Calcium: 124mg | Iron: 2mg