Description
Indulge in the comforting warmth of this creamy Butternut Squash Soup, perfect for chilly autumn days. With a velvety texture and sweet, earthy flavors from roasted butternut squash and carrots, this soup embodies seasonal comfort food. Enhanced with aromatic herbs like thyme and sage, it’s not just a dish; it’s an experience that transforms cozy family dinners and festive gatherings into memorable occasions. Easy to prepare and delightfully nutritious, this butternut squash soup is bound to become a staple in your fall repertoire.
Ingredients
Scale
- 2½ pounds butternut squash (peeled and cubed)
- ½ pound carrots (chopped)
- 1 large onion (quartered)
- 2 cloves garlic (crushed)
- 5 sprigs thyme (leaves only)
- 5 leaves sage
- 2 tablespoons extra virgin olive oil
- 2 cups vegetable broth
- 1 teaspoon grated ginger
- Salt and pepper to taste
- Lime juice (for serving)
Instructions
- Preheat the oven to 400°F (200°C). Prepare ingredients by chopping the butternut squash.
- On a baking sheet, combine the butternut squash, carrots, onion, garlic, thyme, sage, olive oil, salt, and pepper. Toss to coat.
- Roast for about 30 minutes until vegetables are tender.
- Remove from oven; discard garlic peel. Blend roasted veggies with vegetable broth and ginger until smooth.
- Return to pot; simmer on low for about 5 minutes. Adjust consistency with broth if necessary. Serve hot with lime juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 440mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg