Description
Velvety, aromatic, and subtly sweet—this roasted butternut squash soup is a festive favorite that tastes like fall in every bite. Infused with rosemary, sage, and thyme, it’s the most pinned soup on Pinterest for a reason. Serve it with crusty bread and you’re golden.
Ingredients
1 large butternut squash, peeled and cubed
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped
½ teaspoon thyme leaves
4 cups vegetable or chicken broth
½ cup coconut milk or heavy cream (optional for creaminess)
Pumpkin seeds or a swirl of cream (for garnish)
Instructions
Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
In a large pot, melt butter. Sauté onion and garlic until soft. Add roasted squash, herbs, and broth.
Simmer for 10–15 minutes. Blend until smooth using an immersion blender or in batches.
Stir in coconut milk or cream if desired. Adjust seasoning.
Serve hot, topped with cream or seeds, and crusty bread on the side.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 260 / serving
- Sugar: 7g / serving
- Fat: 12g / serving
- Carbohydrates: 38g / serving
- Fiber: 6g / serving
- Protein: 3g / serving