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Creamy Roasted Butternut Squash Soup

Taralynn McNitt
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!
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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
  • 1 Large Head of Garlic
  • 3 Tbsps Olive Oil
  • 1/2 Cup Cream
  • 1 Tsp Black Pepper
  • 1 Tsp Onion Powder
  • 1/4 Tsp Sea Salt
  • 1/2 Tsp Dillweed

Instructions
 

  • Preheat the oven to 375 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, and dillweed.
    Roast for 25-minutes.
  • Add the cooked butternut squash, onions, and garlic cloves to a blender. Pour in the cream, a tablespoon of olive oil and onion powder. 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 onion powder (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