Roasted Butternut Squash Soup
A creamy and comforting roasted butternut squash soup that's perfect for fall, featuring sweet, savory, and nutty flavors.
Ingredients
For the soup
- 1 medium butternut squash (3lb) Pick a firm squash with a matte skin.
- 3 cloves garlic Fresh garlic enhances flavor.
- 1 unit shallot or 1/2 sweet onion Shallots provide a milder taste.
- 1 tablespoon olive oil or coconut oil Use high-quality oil for roasting.
- 1/2 teaspoon mineral salt Himalayan pink salt enhances flavor.
- 4 cups water or vegetable broth Low-sodium broth is recommended.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or a silicone mat.
- Peel, seed, and cube the butternut squash into 3/4 inch pieces. Chop the garlic and shallot (or onion) in half. Toss everything in a mixing bowl with the olive oil and a sprinkle of salt until well-coated, then transfer to the baking sheet.
Cooking
- Pop the baking sheet into the oven and roast your veggies for about 40 minutes, stirring once or twice. The squash should be fork-tender and golden.
- Let everything cool for 10 to 15 minutes.
- Using an immersion blender, blend the roasted vegetables, liquids, and salt in a large pot until smooth and creamy. Alternatively, blend the cooked squash and shallots until creamy in a regular blender, then return the mixture to a pot, add water or broth, and heat on medium-low until warmed through.
Serving
- Ladle your soup into bowls and garnish with desired toppings such as roasted pumpkin seeds, olive oil, or fresh herbs.
Notes
This soup can be stored in the refrigerator for up to 5 days and can also be frozen for up to 3 months.