Description
A creamy and flavorful Butternut Squash Soup, perfect for autumn gatherings and cozy dinners.
Ingredients
Scale
3–4 lbs Butternut Squash, peeled, seeded, and cubed
1 large Yellow Onion, roughly chopped
4–6 cloves Garlic, smashed
3 tablespoons Olive Oil
4–5 cups Vegetable or Chicken Broth, low-sodium
1–2 tablespoons Maple Syrup
1 tablespoon Fresh Sage or Thyme
1/4 teaspoon Ground Nutmeg
Salt and Black Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). While the oven warms up, peel your butternut squash, remove the seeds, and cut it into 1-inch cubes. Chop the onion and smash the garlic cloves
- Place the squash cubes, onions, and garlic on a large baking sheet. Drizzle them generously with Olive Oil and sprinkle with salt and pepper. Toss everything together so each piece is coated. Bake for about 25-30 minutes, or until the squash is fork-tender and slightly browned at the edges
- In a large pot over medium heat, add a splash of Olive Oil and briefly sauté your fresh sage or thyme until fragrant
- Transfer the roasted vegetables from the baking sheet into the pot. Pour in the broth, Maple Syrup, and ground nutmeg. Bring the mixture to a gentle simmer for about 5-10 minutes
- Use an immersion blender to blend the mixture until completely smooth. Adjust seasoning with salt, pepper, or more Maple Syrup if needed
Notes
Roasting the squash adds depth of flavor, do not rush this step.
Always allow steam to escape when blending hot soup to prevent explosions.
- Prep Time: 20 mins
- Cook Time: 25-30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 185 kcal
- Sugar: 9g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg