Roasted Butternut Squash Soup

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground nutmeg
• 1/4 cup heavy cream (optional)
• 2 tablespoons fresh thyme leaves

Steps

1. 1 Preheat oven to 400°F. Toss butternut squash with olive oil, salt, and pepper. Roast for 30 minutes until tender.
2. 2 While squash is roasting, sauté onion and garlic in a large pot until softened.
3. 3 Add roasted squash to the pot along with vegetable broth and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. 4 Use an immersion blender to puree the soup until smooth. Stir in heavy cream if using.
5. 5 Season with additional salt and pepper to taste, then stir in thyme leaves.
6. 6 Serve hot and enjoy!

Nutrition

Tips

• For a smoother texture, strain the soup through a fine-mesh sieve before blending.
• Toasted pumpkin seeds make a great garnish for added crunch.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

• Pair with a crusty baguette or warm cornbread.
• Top with a drizzle of olive oil and a sprinkle of fresh chives.

FAQ