Roasted Butternut Squash Soup
Velvety squash soup made with oven-roasted butternut, onion and a hint of warm spice, blended smooth with vegetable broth.
- Servings
- 6
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Oven
- 425°F220°C
Ingredients
Equipment
- Rimmed baking sheet
- Large pot
- Immersion blender or blender
Instructions
Heat the oven to 425°F. Toss the squash, onion and garlic with the oil and 1 tsp of the salt on the baking sheet and spread them out in one layer.Heat the oven to 220°C. Toss the squash, onion and garlic with the oil and 1 tsp of the salt on the baking sheet and spread them out in one layer.
Roast, stirring halfway, until the squash is soft and browned at the edges, 35–40 minutes.
Squeeze the garlic out of its skins into the pot and add the roasted squash, onion, broth, cinnamon and nutmeg. Bring to a simmer and cook for 10 minutes.
Blend until completely smooth, keeping an immersion blender’s blade under the surface, or in batches in a blender with the lid vented and covered with a towel.
Thin with more broth if you like, then season with the rest of the salt and the maple syrup to taste.
Notes
- A swirl of coconut milk or a spoon of yogurt and some toasted pumpkin seeds make good toppings.
- Freezes well for up to 3 months.
My notes
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Nutrition estimate
- Calories
- 155
- Protein
- 3 g
- Carbs
- 24 g
- Fat
- 7 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
