Roasted Butternut Squash Soup Recipe
This roasted butternut squash soup recipe takes the classic to the next level with caramelized flavors and creamy goodness.
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream optional for extra creaminess
Instructions
- Preheat your oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet and drizzle with olive oil.
- Roast the squash for 25-30 minutes, flipping halfway through, until tender and caramelized.
- While the squash roasts, heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 5 minutes.
- Once the squash is done, add it to the pot with the sautéed onion and garlic. Stir in cinnamon, nutmeg, salt, and pepper.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or by transferring in batches to a regular blender.
- Stir in heavy cream (if using) and adjust seasoning as needed. Serve hot.