Best Butternut Squash Soup Recipe
Learn how to make the perfect butternut squash soup with this easy recipe. Creamy, naturally sweet, and packed with flavor - ready in just over an hour with simple ingredients.
Ingredients
- 1 large butternut squash about 3 pounds
- 2 tablespoons olive oil plus more for brushing
- 1 medium yellow onion diced
- 3-4 garlic cloves minced
- 4 cups vegetable or chicken broth low-sodium preferred
- 1 sprig fresh thyme optional
- Salt to taste
- Black pepper to taste
- Optional garnishes: olive oil pumpkin seeds, fresh herbs
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise and scoop out seeds.
- Brush cut sides with olive oil and place cut-side down on a parchment-lined baking sheet. Roast for 40-50 minutes until very soft.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and cook for 8-10 minutes until translucent.
- Add minced garlic and cook for 1 minute, stirring constantly until fragrant.
- Scoop roasted squash flesh from skins and add to pot with broth and herbs. Bring to a boil.
- Reduce heat and simmer for 10 minutes. Remove herb stems.
- Blend soup until completely smooth using an immersion blender or regular blender (work in batches if using regular blender).
- Season with salt and pepper to taste. Adjust consistency with additional broth if needed.
- Serve hot with desired garnishes.