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Roasted Butternut Squash Soup

A comforting and creamy roasted butternut squash soup that highlights the natural sweetness of the squash, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash (3 lb), peeled, seeded, and cubed into 3/4 inch pieces Choose a ripe squash for the best flavor.
  • 3 cloves garlic, peeled
  • 1 shallot or 1/2 sweet onion, peeled and halved
  • 1 tablespoon olive oil or coconut oil
  • 1/2 teaspoon mineral salt (or to taste)
  • 4 cups water or vegetable broth

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, toss the cubed butternut squash, garlic, and shallot (or onion) with olive oil. Spread them out evenly on the prepared baking sheet.
Cooking
  1. Place the baking sheet in the oven and roast for 40 minutes, stirring once or twice, until the squash is fork-tender and the garlic and onion are caramelized.
  2. Let them cool for about 10-15 minutes.
Blending
  1. Using an immersion blender or a regular blender, puree the roasted vegetables until smooth. Add more vegetable broth or water if needed to reach your desired consistency.
Final Cooking
  1. Pour the blended mixture into a large pot, add the remaining water or broth, and season with mineral salt. Heat over medium-low until warmed through.
Serving
  1. Ladle your soup into bowls and top with seeds, fresh herbs, or a sprinkle of spices for an extra touch.

Notes

This soup can be stored in the fridge for up to 5 days and frozen for up to 3 months. For a creamier texture, consider adding butter or coconut milk before blending. Adjust spices to personal taste, and experiment with toppings like balsamic vinegar or lemon juice.