Ingredients
Scale
- 1 (3-4 lb) butternut squash, halved, seeds removed
- 1 medium onion, quartered
- 1 head garlic, halved
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp fresh sage, chopped
- 1 tsp fresh thyme leaves
- 3 cups vegetable stock
- ½ cup heavy cream (or cashew cream/coconut milk)
- Croutons (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss squash, onion, garlic halves with olive oil, salt, pepper, sage, and thyme. Arrange on the baking sheet and roast for 45 minutes, or until squash is tender.
- Let vegetables cool slightly. Scoop squash flesh from skin, add to a pot with roasted vegetables and stock.
- Use an immersion blender to puree soup until smooth. Heat over low heat until warmed through.
- Stir in cream and season to taste. Serve with croutons (optional).
Roasted Butternut Squash Seeds (Optional):
- Rinse squash seeds, pat dry. Toss with oil and salt, spread on a baking sheet.
- Roast at 350°F (176°C) for 15-20 minutes, stirring halfway through.
Notes
- Store soup in the fridge for up to 4 days or freeze for up to 3 months.
- Thaw frozen soup in the fridge before reheating.
- Prep Time: 15
- Cook Time: 45
- Diet: Vegetarian
Nutrition
- Calories: 361kcal
- Sugar: 12g
- Sodium: 1307mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 59g
- Fiber: 9g
- Protein: 8g