Roasted Butternut Squash and Garlic Soup
This Roasted Butternut Squash and Garlic Soup is silky, sweet and savory with roasted squash, onion and garlic for cozy fall flavor.
Servings: 4
Calories: 182kcal
Equipment
- Baking Sheet
- Parchment Paper
- Large Soup Pot
- Blender
- Spatula
Ingredients
- 1 butternut squash about 3 pounds, halved vertically and seeds removed
- 2 tablespoon extra-virgin olive oil divided
- ½ tablespoon sea salt plus more for sprinkling
- 1 medium yellow onion roughly chopped
- 3 cloves garlic minced
- 1 tablespoon maple syrup
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- 2-2 ½ cups vegetable broth, low sodium
Instructions
- Preheat your oven to 425F. On an unlined baking sheet, place the butternut squash face up and drizzle with 1 tablespoon olive oil to coat. Generously sprinkle with salt.
- Flip the squash face down on the baking tray and roast until tender, about 40-50 minutes. Set the squash aside until cool, about 10 minutes.
- While the squash is cooling, heat remaining olive oil over medium heat in a large pot. Add chopped onion, cook until soft, then add garlic and cook until fragrant.
- Discard the seeds and scoop out the inside of the butternut squash and transfer to the pot. Add broth, maple syrup, sea salt, ground black pepper and ground nutmeg. Cook together for 5 minutes.
- Carefully add soup to the blender, and blend on high until creamy (if working in two batches, reserve some broth for each batch).
- Add blended soup back to the pot and bring to a simmer, just enough to warm it all together.
Notes
- If your soup is thicker than you’d like, add a bit of water or extra cups of vegetable broth until it reaches your desired consistency.
- For a more consistent texture, we recommend using a high-powered blender. You can also use an immersion blender or food processor. For the smoothest texture, use a high-powered blender or immersion blender. Blend in batches if needed to avoid splattering hot soup.
- Roasting the squash cut side down on a rimmed baking sheet helps caramelize the butternut squash flesh for deeper savory flavors.
- Roast until the thicker side of the squash is completely fork tender— undercooked squash won’t blend into a smooth, creamy soup.
Nutrition
Calories: 182kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1469mg | Potassium: 723mg | Fiber: 4g | Sugar: 10g | Vitamin A: 20246IU | Vitamin C: 42mg | Calcium: 107mg | Iron: 1mg
