Roasted Butternut Squash Soup

This roasted butternut squash is spicy, creamy, full of fall flavors and topped with crunchy pecans. Roasting the squash, onions and garlic enhances the flavor of the soup. Butternut squash is high in fiber, has a rich flavor and is very easy to cook. It is nutritious and very affordable.

👥 4 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 10 min🔥 Cook: 1h 10m👤 Lyubomira L📖 cookinglsl

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●baking sheet
●pot
●blender

📝 Preparation Steps

Preheat oven to 425 F (220 C).

Cut squash in half, scrape out seeds, peel squash and cut into 1/2 inch cubes. Spray with olive oil, season with 1/2 tsp black pepper and transfer to a baking sheet lined with parchment paper or Silpat. Leave some space in one of the corners of baking sheet, spray onion with olive oil and place on baking sheet. Spray unpeeled garlic cloves with olive oil and wrap in aluminum foil. Place in the oven as well.

(or more) salt1 tspblack pepper (, divided)1 tsp

Bake squash until it starts to brown, (⏱️ 45-50 minutes) make sure it doesn't burn (baking time may vary). Onion will most likely cook more quickly, so take it out of the oven when it appears browned. Garlic should be roasted for about ⏱️ 20-25 minutes, so you need to take it out earlier that squash as well.

In a medium pot, over medium-high heat combine stock, salt, pepper, cayenne, thyme and cumin. Add roasted squash, onion and and garlic (remove from skin), milk(optional) and simmer for ⏱️ 5 minutes.

(or more) salt1 tspmilk (optional,non dairy milk is fine)1 cup

Working in batches, transfer soup to a blender and puree until smooth.

Serve hot, with a piece of bread and garnished with sour cream, roasted pecans, pepitas or bacon.

Nutrition Facts

calories

185 kcal

fat Content

5 g

serving Size

1 serving

fiber Content

4 g

sugar Content

10 g

sodium Content

975 mg

protein Content

4 g

cholesterol Content

6 mg

carbohydrate Content

32 g

saturated Fat Content

1 g

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