Easy Roasted Butternut Squash Soup

This easy roasted butternut squash soup is what creamy, dreamy soups are made of. It's both sweet and savory to keep you warm and satisfied when it's cold outside!

Course Soup

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 202kcal

Author Marisa Moore

Ingredients

1 medium butternut squash, peeled and cubed
3 tablespoon extra virgin olive oil, divided (2 +1 tbsp)
1 medium sweet onion, chopped
2 cloves garlic
4 cups vegetable broth (more if needed)
salt and pepper to taste
chopped walnuts + EVOO for garnish

Instructions

Preheat oven to 400°F. Peel and cube the butternut squash. Toss in 2 tablespoon olive oil and season with salt and pepper
Roast on a sheet pan at 400°F for about 20 minutes - until caramelized.
In a large stockpot, sauté the onions in 1 tablespoon olive oil. Add the roasted squash and broth. Simmer 10-15 minutes. Blend until smooth.
Top with crushed walnuts and an extra drizzle of EVOO or a couple of large croutons.

Notes

* I use an immersion blender. If you don’t have one, carefully transfer the warm soup to a regular blender inbatches to purée.

Nutrition