Roasted Butternut Squash Bliss

Roasted Butternut Squash Bliss

90 mins
easy
4 servings

A creamy and flavorful roasted butternut squash soup, perfect for a cozy autumn evening. This recipe is easy to follow and packed with wholesome ingredients.

Butternut SquashFallSoup

Equipment Needed

  • Baking sheet
  • Blender

Ingredients

  • 3.50 poundsButternut Squash(Large, peeled and seeded)
  • 1.00 tablespoonAvocado Oil(For roasting)
  • 1.00 mediumYellow Onion(Halved)
  • 1.00 cloveGarlic(Peeled)
  • 0.50 tablespoonMaple Syrup(Adds sweetness)
  • 1.00 teaspoonSalt(To taste)
  • freshly groundBlack Pepper(To taste)
  • 0.25 teaspoonNutmeg(Ground)
  • 0.25 teaspoonGinger(Ground)
  • 3.00 cupsVegetable Broth(Start with this amount, add more for desired consistency)
  • optionalPepitas(For garnish)
  • optionalParsley(Freshly chopped, for garnish)

Instructions

1

Preheat oven to 425°F (220°C). Prepare the butternut squash by halving, deseeded, and cut into 1-inch pieces.

Estimated time: 5 minutes

2

Toss butternut squash with avocado oil, salt, and pepper. Roast for 45 minutes, flipping halfway through.

Estimated time: 45 minutes

3

Add halved onion to the baking sheet, cut-side down, and drizzle with oil. Roast for another 15 minutes.

Estimated time: 15 minutes

4

Let the squash and onion cool slightly.

Estimated time: 10 minutes

5

Scoop out the roasted butternut squash and onion flesh into a blender.

Estimated time: 5 minutes

6

Add garlic, maple syrup, salt, nutmeg, and ginger to the blender.

Estimated time: 2 minutes

7

Pour in 3 cups of vegetable broth. Blend until smooth and creamy.

Estimated time: 2 minutes

8

Adjust seasoning with more salt and pepper as needed.

Estimated time: 2 minutes

9

Pour soup into bowls and garnish with pepitas and parsley, if desired.

Estimated time: 5 minutes

10

Serve immediately and enjoy!

Estimated time: 1 minutes