Roasted Butternut Squash Soup: The Best Cozy Comfort Recipe
Warm up with a comforting bowl of roasted butternut squash soup, perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups diced butternut squash
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt to taste
- Pepper to taste
- 1/4 cup heavy cream (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, sauté the onion and garlic until translucent.
- Add roasted squash, vegetable broth, and cumin to the pot. Bring to a boil, then simmer for 15 minutes.
- Blend the soup until smooth. Stir in heavy cream if using, and adjust seasoning.
- Serve warm, garnished with a drizzle of olive oil and fresh herbs.
Notes
- This soup can be made ahead and stored in the fridge for up to 5 days.
- Freeze leftovers in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg