Creamy Butternut Squash Soup
Roasted Butternut Squash Soup is a creamy, buttery, and delicious soup recipe that is perfect for those cold fall nights.
Servings: 6 Servings
Ingredients
- 2 bulbs of garlic, tops cut off
- 2 butternut squash, halved
- 1 onion, halved
- ¼ cup olive oil
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 teaspoons pepper
- 2 teaspoons salt
- 2 tablespoons butter
- 1 stalk celery, chopped
- 1 carrot, peeled and chopped
- 32 ounces vegetable broth
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat oven to 400°.
- Arrange halved squash, garlic, and onions in a single layer on a large baking sheet. Drizzle with olive oil and sprinkle with paprika, thyme, rosemary, pepper, and salt.
- Roast in the oven for 35-40 minutes or until squash is tender.
- Remove from oven and let cool for 4-5 minutes until cool enough to handle.
- Scoop out squash and add to a mixer, along with the onion halves, and the roasted garlic. Blend until combined.
- Add vegetable broth into mixer and blend until fully incorporated.
- While the squash is roasting, melt the butter in a large pot or dutch oven. Add the diced celery and carrots, and saute until they're tender.
- Pour squash mixture into the large pot with the vegetables. Cook on low/medium heat for 10-15 minutes.
- Stir in heavy cream and add salt and pepper if needed.
- Continue to cook over low/medium heat for an additional 5-10 minutes.
- Serve hot and enjoy.
Notes
- Scoop While Hot. Always scoop the roasted squash out of the skin while it's still nice and hot. It's so much easier.
- Short Cooking Time. Because the squash is already cooked and blended it only needs to cook for 10-15 minutes. You're basically heating and giving it a bit of time for the flavors to meld.