Roasted Butternut Squash Soup
This creamy and delicious soup is so easy to make with just a few ingredients. It’s basically a one pan meal which makes it even better! Roasting the vegetables gives them a great flavor. I make large batches and keep them in the freezer whenever I need a cozy meal.
Roasted Butternut Squash Soup
A creamy and delicious soup, perfect for a fall or winter cozy meal.
Ingredients
- 1 Large Butternut Squash about 3lbs
- 2 Small Garlic bulbs or 1 large bulb
- 3 Sprigs of Thyme
- 1/2 Red onion or 1 whole shallot
- 1/2 tsp Paprika
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 3 -4 cups Chicken or Vegetable Broth
- Olive oil for drizzling
- 1/4 cup Heavy Cream
Instructions
- Preheat the oven to 425F.
- Wash the butternut squash, cut in half and remove the seeds.
- Cut the garlic bulbs in half and cut the red onion into large chunks.
- Place the butternut squash on a baking sheet, add the garlic cloves into the well of the butternut squash and place the onion on the baking sheet.
- Drizzle everything with olive oil. Season with salt, pepper, cinnamon, paprika, and nutmeg.
- Bake in the oven for 20 mins to toast the spices and then cover with aluminum foil for another 30 mins until fork tender.
- Remove from the oven and scoop out the pulp from the butternut squash into a large bowl or pot. Squeeze the garlic into the pot and add the onion.
- Using an immersion blender, pour 1 cup of broth at a time until you
