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.
Course Main Course
Cuisine American
Keyword butternut squash soup, roasted Butternut squash soup, soup
Servings 5 people
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 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