USASoupSide

Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: USA
Ingredients: 1 large butternut squash, peeled and cubed; 2 tablespoons olive oil; Salt and pepper to taste; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; ½ teaspoon dried thyme; ½ cup heavy cream (optional)

A silky, warming starter for Christmas dinner. Garnish with a swirl of cream or toasted seeds.

prep: 15 min
cook: 1 h
total: 1 h 15 min
serves: 6
level: easy

A silky, warming starter for Christmas dinner. Garnish with a swirl of cream or toasted seeds.

method

Preheat the oven to 400°F (200°C). Toss the squash with 1 tablespoon olive oil, salt, and pepper, spread on a baking sheet, and roast for 30-40 minutes until tender.
Heat the remaining oil in a large pot over medium heat. Sauté the onion until translucent, then add the garlic and thyme and cook for 1 minute.
Add the roasted squash and broth, bring to a boil, then reduce the heat and simmer for 15 minutes.
Puree with an immersion blender until smooth, stir in the cream if using, and adjust the seasoning.
Ladle into bowls and garnish with a drizzle of cream or a sprinkle of herbs.