Description
A comforting and creamy butternut squash soup that warms the soul with its rich flavors and vibrant ingredients.
Ingredients
Scale
- 2½ pounds butternut squash, peeled, seeded, and cut into chunks
- ½ pound carrots, cut into small bite-size pieces
- 1 large onion, quartered
- 2 cloves garlic, crushed with the peel on
- 5 sprigs thyme, only the leaves
- 5 leaves sage
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- 2 cups vegetable broth (or more if the soup is too thick)
- 1 teaspoon ginger, peeled and grated
- 1 squeeze lime juice
Instructions
- Preheat your oven to 400°F (200°C).
- Peel, seed, and chop the butternut squash into 1-inch chunks and add to a large baking sheet.
- Add the chopped carrots, quartered onion, crushed garlic (peel on!), thyme leaves, and sage to the baking sheet.
- Drizzle 2 tablespoons of extra virgin olive oil over the vegetables. Sprinkle with 1 teaspoon of salt and ⅛ teaspoon of black pepper. Toss everything until well-coated.
- Spread the vegetables in a single layer and roast for about 30 minutes, or until fork-tender and caramelized, stirring halfway through.
- Once roasted, discard the garlic peels and combine the roasted vegetables with 2 cups of vegetable broth and the grated ginger in a blender. Blend until smooth.
- Pour the blended mixture back into a large pot, and simmer on medium heat for about 5 minutes. Adjust consistency with more broth if needed.
- Taste and adjust salt and spices as necessary.
- Spoon into bowls and finish with a squeeze of lime juice, toasted nuts, a crack of black pepper, and a swirl of cream or coconut milk.
Notes
For a richer taste, add unsalted butter. Use homemade or low-sodium vegetable broth for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg