Roasted Butternut Squash Soup
User Reviews
5
Roasted Butternut Squash Soup
Description
This soup begins by roasting peeled and cubed butternut squash with chunks of white onion, garlic cloves, and fresh thyme in olive oil, salt, pepper, and a portion of vegetable stock. Roasting softens the vegetables and concentrates their sweetness over one hour in the oven.
After roasting, the thyme sprigs are removed, and the roasted vegetables with their cooking liquid are transferred to a pot. Additional vegetable stock is added, and the soup is gently heated before pureeing until smooth and creamy. The result is a velvety soup with the rich flavor of roasted squash balanced by aromatics and seasoning.
Serve the soup alongside buttered bread for a satisfying meal or starter. Its simple seasoning highlights the natural flavors of the ingredients without heavy accompaniments.
Ingredients
- 2 lb butternut squash peeled and chopped into 1 inch cubes
- 4 Cups vegetable stock divided
- 1 large white onion
- 3 garlic large cloves
- 1 large thyme 7-8 sprigs, fresh, bunch
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
Instructions
- Preheat oven to 350°F.
- In a large glass baking dish, add squash, onion, garlic cloves. Drizzle with olive oil, sprinkle with salt and pepper, and then pour in 1 cup of stock. Top with fresh thyme.
- Bake for 1 hr.
- Remove glass dish from oven and remove and discard thyme. Add squash, garlic, onion, and any liquid from baking dish into a large Dutch oven or stockpot. Add the remaining 3 cups of stock and heat over medium-low heat for about 10 minutes.
- Using an immersion or a blender (in batches) purée all ingredients until creamy.
- Serve with buttered bread and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1533mg | 64% |
| Potassium | 865mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 24623IU | 492% |
| Vitamin C | 52mg | 58% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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