why make this recipe

Easy Roasted Butternut Squash Soup is a delicious and healthy choice for any meal. The natural sweetness of the butternut squash pairs perfectly with the warm flavors of spices and herbs. This soup is not only comforting but also packed with nutrients, making it great for your body. Plus, it’s simple to make, which means you can enjoy a homemade meal without spending too much time in the kitchen.

how to make Easy Roasted Butternut Squash Soup

Ingredients:

• 1 large Butternut squash
• 2 Carrots
• 4 whole cloves Garlic
• 1 tsp Fresh Ginger
• 1 tbsp Fresh Sage
• 1 tsp Fresh Thyme
• 1 large Yellow onion
• 4 cups Vegetable broth
• 1 tbsp Maple syrup
• 1 Black pepper
• 1/4 tsp Ground Nutmeg
• 1 Sea salt
• 2 tbsp Olive oil
• 1 tbsp Butter
• 1/2 cup Heavy cream
• 1 Bay leaf
• 2 tbsp Toasted Pumpkin seeds

Directions:

1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and brush with olive oil. Place on a baking sheet and roast for about 40 minutes, or until tender.
2. In a large pot, heat 2 tbsp of olive oil over medium heat. Add the chopped onion, carrots, and garlic, and sauté until the onion is translucent.
3. Stir in the ginger, sage, thyme, bay leaf, and maple syrup, cooking for another minute.
4. Scoop the roasted butternut squash from the skin and add it to the pot along with the vegetable broth, nutmeg, salt, and pepper.
5. Bring to a simmer and cook for about 15 minutes.
6. Remove the bay leaf and use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream and butter, and heat gently.
8. Serve hot, garnished with toasted pumpkin seeds.

how to serve Easy Roasted Butternut Squash Soup

Serve the soup hot in bowls. You can add a swirl of cream on top for extra richness and sprinkle toasted pumpkin seeds for a nice crunch. Pair it with warm bread or a side salad for a complete meal.

how to store Easy Roasted Butternut Squash Soup

If you have leftovers, store the soup in an airtight container in the fridge. It stays fresh for up to 4 days. To freeze, let the soup cool completely, then place it in a freezer-safe container. It can be frozen for up to 3 months.

tips to make Easy Roasted Butternut Squash Soup

• Make sure to roast the butternut squash until it’s nice and tender for the best flavor.
• If you don’t have fresh herbs, dried herbs can work too, but use less since they are more concentrated.
• For a spicier soup, consider adding a pinch of cayenne pepper or red pepper flakes.

variation

You can easily make this soup vegan by omitting the butter and heavy cream, and using coconut cream or almond milk instead. You can also add other vegetables, like sweet potatoes or apples, for different flavors.

FAQs

Q: Can I use frozen butternut squash for this soup?
A: Yes, frozen butternut squash works well. Just skip the roasting step and add it directly to the pot with the vegetable broth.

Q: Can I make this soup ahead of time?
A: Absolutely! This soup can be made a day or two in advance and reheated when ready to serve.

Q: How do I make the soup creamier?
A: You can add more heavy cream or blend the soup longer to achieve a creamier texture with the immersion blender. Alternatively, add more roasted squash.