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Creamy Roasted Butternut Squash Soup

Taralynn
This Creamy Roasted Butternut Squash Soup delicious soup is quick and easy to make. Roast up all the ingredients, blend, and serve! The soup recipe can easly be made plant-based by swapping out the cream!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Course Lunch, Dinner
Cuisine American
Servings 4 Servings

Ingredients
  

  • 1 Large Butternut Squash
  • 1 Medium Sweet Yellow Onion
  • 3 Large Cloves of Garlic
  • 3 to 4 Tbsps Olive Oil
  • 1/2 Cup Cream
  • 1 Tsp Black Pepper
  • 1/4 Tsp Sage dried or fresh
  • 1/4 Tsp Sea Salt
  • 1/2 Tsp Dill Weed
  • 3 Cups Vegetable Broth or Chicken

Instructions
 

  • Preheat the oven to 400 degrees
  • Add the diced butternut squash, chopped onion, and peeled garlic cloves to a baking sheet—drizzle 2 tablespoons of olive oil on top and season with black pepper, sea salt, sage, and dill weed.
    Roast for 25-30 minutes.
  • Add the cooked butternut squash, onions, and garlic cloves to a blender. Pour in the cream, a tablespoon of olive oil and broth. Blend on high for 30-seconds or until lump-free.
    If you'd like to make this recipe plant-based, use a dairy-free cream or coconut cream as a substitute
    Give the soup a taste test to determine if it needs any more salt or back pepper (or any seasoning you prefer!)
  • Serve the soup in a bowl with a drizzle of cream, olive oil, and a sprinkle of dill on top! Garnish with a parsley leaf.
Keyword soup, gluten-free, blender, fall recipes, butternut squash, plant-based, butternut squash soup, dinner recipe, fall cooking
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