Feel warm and cosy this autumn and winter with my go-to Roasted Butternut Squash Soup recipe.
This butternut squash soup recipes is the perfect cold-weather soup!
It’s both sweet and savoury. It’s mainly smooth with a little bit of a crunch. It’s healthy and tasty. It’s warm and filling. And most importantly, it’s very easy to make!
I’m not big into cooking but believe me when I say that this butternut squash soup will become one of your favourites this autumn and winter season.
INGREDIENTS YOU’LL NEED
- butternut squash
- yellow onions
- olive oil and butter/coconut oil
- dried sage, celery seeds, dried thyme, smoked paprika, salt and black pepper
- vegetable or chicken stock
- Pre-heat oven to 400°F. Line two large baking sheets with aluminum foil and set aside.
- In a small bowl, combine sage, salt, celery seed, thyme, black pepper and smoked paprika.
- In a large bowl, add butternut squash, onions and olive oil. Toss to combine.
- Add the spices and herbs to the butternut squash mixture and mix together until all the vegetables are evenly coated.
- Evenly distribute the vegetables onto the two prepared baking sheets. Roast in the oven for 45 minutes. Set aside
- In a large pot over medium-high heat, melt butter. Add and cook for 30 seconds, until fragrant.
- Add the roasted vegetables and stir to thoroughly mix with the garlic. Add 2 cups of stock.
- Using an immersion blender, blend the vegetables carefully until completely smooth. You can also use a regular stand blender to blend the veggies in two batches. Be careful to not overfill the blender since veggies will still be very hot.
- Add the remaining 4 cups of stock and blend again (or whisk thoroughly). Cover and cook for 5 more minutes.
- Serve with roasted pepitas, Mexican crema or sour cream and fresh herbs if desired.
Enjoy my friends!