Description
A comforting and flavorful soup made with roasted butternut squash, garlic, and cream, perfect for cozy winter nights.
Ingredients
- Butternut Squash (2 lbs)
- Olive Oil (2 tablespoons)
- Garlic (3 cloves, minced)
- Ground Cinnamon (1 teaspoon)
- Ground Ginger (1 teaspoon)
- Salt (1 teaspoon)
- Freshly Cracked Black Pepper (1/2 teaspoon)
- Vegetable Broth (4 cups)
- Fresh Thyme (1 tablespoon, chopped)
- Cream (1/2 cup)
Instructions
- Prep the Butternut Squash: Start by preheating your oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out the seeds, and cut into bite-sized cubes.
- Roast the Squash: Toss the cubed squash with olive oil, garlic, cinnamon, ginger, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
- Prepare the Broth: In a large pot, bring the vegetable broth to a simmer and add chopped thyme. Let infuse for about 5 minutes.
- Combine: Transfer the roasted squash to the pot with the broth and let blend flavors for 5-10 minutes.
- Blend it Up: Use an immersion blender to puree the mixture until smooth.
- Finish it Off: Return the soup to the pot, stir in the cream, and adjust seasoning with salt and pepper.
- Serve Warm: Ladle into bowls and garnish with fresh thyme or a swirl of cream.
Notes
This Butternut Squash Delight is perfect for cozy winter nights! Serve it with crusty bread or a warm baguette.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg
Keywords: butternut squash, soup, vegetarian, cozy meals, fall recipes