Simple Roasted Butternut Squash Soup


Simple Roasted Butternut Squash Soup
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Servings Prep Time
2 people 15 minutes
Cook Time
60 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
60 minutes
Simple Roasted Butternut Squash Soup
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
60 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
60 minutes
Ingredients
  • 1 butternut squash
  • 3 cloves garlic
  • 1/2 sweet onion
  • 1/2 tsp salt
  • 2 1/2 cups veggie broth
Servings: people
Units:
Instructions
  1. Preheat oven to 400 degrees F.
  2. Peel the butternut squash, then cut it in half length-wise and scoop out the seeds with a spoon. Cut the squash into cubes.
  3. Roughly chop the onion.
  4. Cover a cookie sheet with parchment paper and spread the squash, onion and garlic into a single layer. Roast for 40 minutes, stirring or flipping the vegetables occasionally. Squash should be fork-tender. If any of the onion or garlic seems to be getting overcooked, you can remove these pieces early and set them aside.
  5. Combine roasted veggies with the vegetable broth and salt in a large pot. Use an immersion blender to blend until smooth and creamy (a regular blender works too, but you'll need to blend the ingredients in batches). Add more liquid depending on your preference.
  6. Bring to a boil and then turn off the heat. Garnish with spices as desired, such as sage, rosemary or pumpkin pie spice.
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