Roasted Butternut Squash Soup
This butternut squash soup is made by roasting the squash until caramelized, then blending it with broth to create a smooth, velvety texture. The final soup is bright, creamy, and golden, with a warm, nutty aroma and subtle sweetness that highlights seasonal flavors.
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Calories: 220kcal
Servings: 4
Equipment
- Baking tray
- Blender or Immersion Blender
Ingredients
- Butternut squash peeled and cubed – 1 medium
- Onion chopped – 1 large
- Carrots sliced – 2 medium
- Garlic cloves – 3 cloves
- Olive oil – 3 tablespoons
- Vegetable or chicken broth – 4 cups
- Salt – to taste
- Black pepper – to taste
- Cream or coconut milk optional – 1/2 cup
- Fresh thyme or sage optional – 1 teaspoon
- Chili flakes optional – 1/4 teaspoon
- Pumpkin seeds optional garnish – 2 tablespoons
Instructions
- Preheat oven to 200°C (400°F)
- Place cubed squash, onion, carrots, and garlic on a baking tray
- Drizzle olive oil and toss to coat evenly
- Roast for 25–30 minutes until vegetables are tender and lightly caramelized
- Transfer roasted vegetables to a large pot
- Add broth and bring to a gentle simmer
- Blend the soup using a blender or immersion blender until smooth
- Add cream or coconut milk if using
- Season with salt and pepper to taste
- Simmer for another 5 minutes before serving
Notes
For an extra velvety texture, add a splash of cream or coconut milk before serving. This soup re heats well and is perfect for making ahead of time.
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 450mg | Potassium: 870mg | Fiber: 5g | Sugar: 6g | Vitamin C: 15mg | Calcium: 35mg | Iron: 2mg