Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

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Canadian Recipes : Soups, Stews and Chili

Jane likes her vegetables roasted and her recipes easy and this recipe is both. You roast everything on a cookie sheet in the oven then blend it all together and you have yourself a nice hearty soup. No fuss no muss!

Total Time

1 hr 15 mins

Prepare Time

15 mins

Cook Time

1 hr

Recipe Servings

4-6

Ingredients for
Roasted Butternut Squash Soup

1 3-4 lb butternut squash
1 medium onion
1 clove garlic
2 tablespoons olive oil
1 teaspoon fine sea salt
½ teaspoon cracked black pepper
1 teaspoon fresh chopped sage
1 teaspoon fresh thyme leaves
3 cups vegetable stock (chicken stock or water)
½ cup heavy cream (cashew cream or coconut milk)

How to Make
Roasted Butternut Squash Soup

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Prepare vegetables: Cut the butternut squash in half and remove the seeds. Remove the skin from the onion and cut it into 4 large pieces. Cut the top off of a head of garlic and sprinkle with olive oil. Wrap the head of garlic in a piece of foil.
Arrange the vegetables on the baking sheet and coat them with olive oil. Sprinkle with salt, black pepper, sage and thyme leaves. Place the wrapped garlic on the baking sheet.
Roast: Bake for 45-60 minutes or until you can easily pierce the flesh of the squash with a fork. (Allow the vegetables to cool enough to handle.)
Blend and reheat: Remove the flesh of the butternut squash from the skin and the roasted garlic and transfer them, along with the vegetable stock to a stockpot.
Use an immersion blender to puree until smooth. Cook the soup over low heat until heated through. Stir in the cream and season to taste.

Notes

If you want to be fancy you can roast the seeds and/or make some homemade croutons to sprinkle on top.