Easy Roasted Butternut Squash Soup

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Courses: ,
Servings: 4
Description

A creamy, comforting, and easy-to-make roasted butternut squash soup, perfect for a cozy weeknight meal.

Butternut Squash Soup
  • 1 Butternut Squash, peeled & cubed (or the equivalent in frozen bags)
  • 4 medium Carrots
  • 1/2 Red Onion
  • 1 medium Garlic Bulb
  • 2 Sprigs of Rosemary
  • 4 cups Veggie/Chicken Stock (or water)
  • 1 cup Heavy Cream or Half & Half
  • Drizzle of Avocado Oil
  • Drizzle of Extra Virgin Olive Oil
  • 1/2 tsp Turmeric
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1/2 tsp Allspice
  • 1/4 tsp Cinnamon
  • 1/4 tsp Thyme
  • 1/4 tsp Ginger
  • 1/2 tsp Pepper
  • 1 tsp Salt
Instructions
  1. 1
    Preheat the oven to 400°F (200°C).
  2. 2
    On a large baking sheet, toss the cubed squash, carrots, red onions, and the whole garlic bulb with the avocado oil, salt, pepper, and all the spices (turmeric, cumin, paprika, allspice, cinnamon, thyme, and ginger).
  3. 3
    Roast the vegetables for 25-30 minutes, or until the squash is tender when pierced with a fork.
  4. 4
    Carefully transfer the roasted vegetables (including the garlic cloves squeezed from the bulb) to a blender. Add the veggie or chicken stock.
  5. 5
    Blend until the mixture is completely smooth. You may need to do this in batches.
  6. 6
    Pour the blended mixture into a large pot. Stir in the heavy cream or half & half.
  7. 7
    Gently heat the soup over medium-low heat for 5-7 minutes, stirring occasionally, until it is warmed through. Do not let it boil.
  8. 8
    Remove from heat. Serve the soup in bowls, garnished with a drizzle of extra virgin olive oil, a sprinkle of paprika, and a pinch of fresh parsley if desired.
Read it online: https://mistergoodmoodfood.com/recipe/easy-roasted-butternut-squash-soup/