Description
A warm, creamy soup that combines roasted butternut squash with the earthy flavors of sage and thyme, perfect for cozy dinners.
Ingredients
Scale
- 1 butternut squash (3–4 lb)
- 1 medium yellow onion
- 1 head of garlic
- 2 tbsp olive oil
- 1 tsp fine sea salt
- 1/2 tsp cracked black pepper
- 1 tsp chopped fresh sage
- 1 tsp fresh thyme leaves
- 3 cups vegetable broth (or chicken broth or water)
- 1/2 cup heavy cream (or cashew cream or coconut milk)
- Homemade croutons
- Reserved butternut squash seeds
- 1 tbsp olive oil (for croutons)
- Pinch of salt (for croutons)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half, scoop out the seeds, and place the halves on a baking sheet cut side up.
- Peel and chop the onion, and place it on the baking sheet along with the garlic (still in its skin).
- Drizzle the vegetables with olive oil, and sprinkle with salt and pepper.
- Roast in the oven for about 40-50 minutes, or until the squash is tender and caramelized.
- Once roasted, let them cool slightly. Peel the garlic and scoop out the flesh from the butternut squash.
- In a large pot, add the roasted squash, onion, garlic, sage, and thyme. Pour in the vegetable broth.
- Heat the pot over medium heat and bring to a simmer. Cook for about 10 minutes.
- Using an immersion blender or a regular blender, puree the soup until smooth. Return to pot if needed.
- Stir in the heavy cream and adjust seasoning if necessary. Simmer for a few more minutes.
- For croutons, toss reserved butternut squash seeds with olive oil and a pinch of salt. Roast in the oven until golden brown.
Notes
Serve hot, topped with homemade croutons and a sprinkle of fresh herbs. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg