Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup is thick and creamy with the sweet taste of roasted onions and garlic. Fresh sage is added at the finish for an infusion of flavor. This ultra-creamy soup is garnished with homemade croutons and slices of fresh sage.
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Servings: 6 servings
Calories: 215kcal
Ingredients
- 1 3-1/2 pound butternut, cut lengthwise with seeds removed
- 2 large onions peeled and quartered
- 1 whole garlic bulb 1/4 top cut off
- 2 tablespoon olive oil
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup heavy cream
- 1 large sprig of fresh sage
- Crunchy croutons for garnish
- Sliced sage leaves for garnish
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place butternut squash on the baking sheet, cut side up, with quartered onions. Cut 1/2-inch off the garlic, drizzle with oil wrap with foil and place on the baking sheet.
- Brush the squash and the onions with with olive oil, sprinkle with salt and pepper. Transfer to the oven and roast until the vegetables are tender, about 45-50 minutes, then remove from the oven and allow to cool.
- When the vegetables are cool enough to handle, scoop the squash into a blender and add the onion. Unwrap the garlic and pick the cloves out with a small fork, and place into the blender.
- Add 2 cups of the chicken broth to the blender. Turn the blender on to low and gradually increase the speed. Process the vegetables to a smooth mixture, adding additional chicken broth as needed.
- Transfer the processed vegetables to a large soup pot or Dutch oven. Stir in any remaining chicken broth, salt and pepper.
- Heat the soup on medium-high, stirring to keep from spattering and when it begins to boil, reduce the heat to low, add the cream and chopped sage, simmer for 5 minutes; then remove from the heat and ladle into soup bowls.
- Garnish each serving of soup with croutons and additional sliced sage leaves.
Notes
- It is ok for the onions and squash to have some charing as it adds a delicious smokey flavor to the soup.
- Remove the foil packet of garlic after 30 minutes to check for doneness. If it is tender and can be removed easily with a fork it is done, if not, re-wrap and return it to the oven.
- Do not fill the blender container past the maximum fill line. Process the soup in batches if necessary.
- Store cooled soup in a covered container in the refrigerator for 3-4 days. It will keep in the freezer for up to 3 months.
- Reheat soup on medium-low, stirring occasionally until hot.
Nutrition
Serving: 1-1/2 cups | Calories: 215kcal | Carbohydrates: 32g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 745mg | Fiber: 5g | Sugar: 6g