A creamy, flavorful soup made from roasted butternut squash and a blend of aromatic spices. Perfect for a cozy meal on a cool day.
Preparation time
15min
Cooking time
1h
Ingredients
6 Servings
- 0.5 teaspoon black pepper
- 1 large butternut squash
- 3 cloves garlic
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 medium onion
- 1 teaspoon salt
- 4 cups vegetable broth
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Cut the butternut squash into cubes and place them on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Step 3
Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly browned.
Step 4
In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
Step 5
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Step 6
Add the roasted butternut squash to the pot along with the vegetable broth. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld.
Step 7
Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
Step 8
Stir in the heavy cream and heat through, but do not bring to a boil. Adjust seasoning with additional salt and pepper if needed.
Step 9
Serve hot, garnished with a drizzle of cream or a sprinkle of fresh herbs if desired.