Description
Warm up with a bowl of this rich and creamy roasted butternut squash soup, perfect for chilly days. The sweetness of the roasted butternut squash pairs beautifully with savory onions and garlic, creating a comforting dish that’s both nourishing and satisfying. Finished with a swirl of heavy cream and fresh parsley, each spoonful is a delightful blend of flavors that will have you coming back for seconds. Ideal as a main course or as an elegant starter, this soup is simple to prepare and sure to impress your family and friends.
Ingredients
Scale
- 1 large butternut squash (about 3 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large yellow onion
- 2 cloves garlic
- 4 cups chicken broth
- 1/2 cup heavy cream (for serving)
- Fresh parsley (for garnish)
- Red pepper flakes (for garnish)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the butternut squash cubes with olive oil, salt, and pepper in a large bowl.
- Spread the seasoned squash on the baking sheet and roast for 25-30 minutes until tender.
- In a Dutch oven, heat remaining olive oil over medium heat. Add chopped onion; cook until softened (5-7 minutes).
- Stir in minced garlic; cook for another minute.
- Add roasted squash to the pot along with chicken broth. Bring to a simmer, cover, and cook on low for 15 minutes.
- Blend the soup until smooth using an immersion blender or in batches in a regular blender.
- Adjust seasoning if needed, then ladle into bowls and garnish with cream, parsley, and red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg