Description
Indulge in the warmth and comfort of our roasted butternut squash soup, a delightful blend of sweet, caramelized squash and savory aromatics. This creamy soup is perfect for chilly evenings, combining the rich flavors of roasted butternut squash with a hint of garlic and onion. Topped with a drizzle of heavy cream and a sprinkle of fresh parsley, this dish not only looks stunning but also offers a satisfying taste experience. Whether enjoyed as a main course or a hearty starter, this soup is sure to become a favorite in your recipe repertoire.
Ingredients
Scale
- 1 large butternut squash (about 3 pounds), peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1/2 cup heavy cream (for garnish)
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (for garnish)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss butternut squash cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Spread on the prepared baking sheet and roast for 25-30 minutes until tender.
- In a Dutch oven over medium heat, sauté chopped onion in remaining olive oil for about 5-7 minutes until translucent. Add minced garlic and sauté for an additional minute.
- Add roasted squash to the pot along with chicken broth. Bring to a simmer, then cover and cook on low for 15 minutes.
- Blend the soup until smooth using an immersion blender or in batches with a regular blender.
- Stir in remaining salt and black pepper to taste. Serve hot garnished with heavy cream, parsley, and red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 186
- Sugar: 6g
- Sodium: 369mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 16mg