Creamy Roasted Butternut Squash Soup
Creamy Roasted Butternut Squash Soup
Ingredients
- 1 butternut squash, large
- 3 carrots, peeled and chopped into large, uniform chunks
- 1 red bell pepper, stem and seeds removed, cut into large pieces
- 1 red onion, sliced into thick rings
- 1 1/2 cups small tomatoes, such as cherry or small Roma
- 1 head garlic, top sliced off to expose cloves
- 1/4 cup olive oil
- 1 tablespoon dried herbs, such as Italian seasoning, thyme, or rosemary
- 4 cups vegetable or chicken broth
For Garnish and Serving
- 2 tablespoons heavy cream or coconut milk, as needed, for drizzling
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon red chili flakes or paprika
- 4 slices toasted bread, such as olive bread
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the butternut squash: Carefully cut the butternut squash in half lengthwise. Scoop out and discard the seeds and stringy pulp. Score the flesh of the squash halves with a knife (this helps it cook and absorb flavors).
⏱️ 5 min
- 3
Arrange the vegetables for roasting: Place the butternut squash halves cut-side up on the prepared baking sheet. Place the red onion rings inside the cavities of the squash. Add the chopped carrots, red bell pepper pieces, whole small tomatoes, and the entire head of garlic (top sliced off) to the baking sheet around the squash.
⏱️ 5 min
- 4
Season the vegetables: Drizzle all the vegetables generously with olive oil. Sprinkle them evenly with the dried herbs.
⏱️ 3 min
- 5
Roast the vegetables: Place the baking sheet into the preheated oven and roast for 40-45 minutes, or until the vegetables are tender, softened, and slightly caramelized. The squash should be easily pierced with a fork.
⏱️ 45 min•🌡️ 400
- 6
Prepare for blending: Carefully remove the baking sheet from the oven. Allow the vegetables to cool slightly for a few minutes. Scoop the cooked butternut squash flesh into a large blender. Add the roasted red onion, roasted tomatoes, roasted red bell pepper, and roasted carrots to the blender. Squeeze the soft, roasted garlic cloves out of their skins and add them to the blender.
⏱️ 7 min
- 7
Blend the soup: Pour 3 cups of the vegetable or chicken broth into the blender with the roasted vegetables. Secure the lid and blend until the mixture is completely smooth and creamy. If the soup is too thick, add the remaining 1 cup of broth gradually until desired consistency is reached.
⏱️ 3 min
- 8
Serve and garnish: Ladle the hot, vibrant orange soup into individual bowls. Drizzle a swirl of heavy cream or coconut milk on top. Garnish with fresh chopped parsley and a sprinkle of red chili flakes or paprika. Serve immediately with a slice of toasted bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Roasted Butternut Squash Soup
Ingredients
- 1 butternut squash, large
- 3 carrots, peeled and chopped into large, uniform chunks
- 1 red bell pepper, stem and seeds removed, cut into large pieces
- 1 red onion, sliced into thick rings
- 1 1/2 cups small tomatoes, such as cherry or small Roma
- 1 head garlic, top sliced off to expose cloves
- 1/4 cup olive oil
- 1 tablespoon dried herbs, such as Italian seasoning, thyme, or rosemary
- 4 cups vegetable or chicken broth
For Garnish and Serving
- 2 tablespoons heavy cream or coconut milk, as needed, for drizzling
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon red chili flakes or paprika
- 4 slices toasted bread, such as olive bread
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the butternut squash: Carefully cut the butternut squash in half lengthwise. Scoop out and discard the seeds and stringy pulp. Score the flesh of the squash halves with a knife (this helps it cook and absorb flavors).
⏱️ 5 min - 3
Arrange the vegetables for roasting: Place the butternut squash halves cut-side up on the prepared baking sheet. Place the red onion rings inside the cavities of the squash. Add the chopped carrots, red bell pepper pieces, whole small tomatoes, and the entire head of garlic (top sliced off) to the baking sheet around the squash.
⏱️ 5 min - 4
Season the vegetables: Drizzle all the vegetables generously with olive oil. Sprinkle them evenly with the dried herbs.
⏱️ 3 min - 5
Roast the vegetables: Place the baking sheet into the preheated oven and roast for 40-45 minutes, or until the vegetables are tender, softened, and slightly caramelized. The squash should be easily pierced with a fork.
⏱️ 45 min•🌡️ 400 - 6
Prepare for blending: Carefully remove the baking sheet from the oven. Allow the vegetables to cool slightly for a few minutes. Scoop the cooked butternut squash flesh into a large blender. Add the roasted red onion, roasted tomatoes, roasted red bell pepper, and roasted carrots to the blender. Squeeze the soft, roasted garlic cloves out of their skins and add them to the blender.
⏱️ 7 min - 7
Blend the soup: Pour 3 cups of the vegetable or chicken broth into the blender with the roasted vegetables. Secure the lid and blend until the mixture is completely smooth and creamy. If the soup is too thick, add the remaining 1 cup of broth gradually until desired consistency is reached.
⏱️ 3 min - 8
Serve and garnish: Ladle the hot, vibrant orange soup into individual bowls. Drizzle a swirl of heavy cream or coconut milk on top. Garnish with fresh chopped parsley and a sprinkle of red chili flakes or paprika. Serve immediately with a slice of toasted bread.
⏱️ 2 min