This quick and easy butternut squash soup is the perfect weekday meal in the fall time. Made in 30 minutes flat.
Skill: Medium
Time: 45mins
Servings: 4-6
Type: American
Cookware & Utensils
Ingredients
- 1 large butternut squash
- 2 carrots
- 1 large onion
- 2 cloves garlic
- 3.5 cups vegetable broth
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh sage
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- Pinch cayenne pepper for some heat
Calories: 210g
Fat: 1g
Fiber: 11g
Protein: 2.5g
Instructions
Before you begin
Don’t buy vegetable broth from a grocery store! It’s so easy to make on your own. View my recipe here. Plan ahead an extra hour to make the broth. It will be well worth it.
Cut the vegetables
Preheat your oven to 350F. Peel, remove pit and chop butternut squash into medium sized cubes. Peel and chop 2 carrots, 1 onion and 2 cloves garlic into medium pieces.
Combine ingredients
Add vegetables to a mixing bowl with olive oil. Mince 1 tablespoon fresh sage and rosemary and then add to the bowl. Sprinkle with ¼ teaspoon black pepper. Toss to coat.
Distribute vegetables on a baking sheet lined with parchment paper. Bake for 20 minutes.
Blend mixture
Remove vegetables from the oven and transfer to a blender. Add in 3.5 cups vegetable broth and ¼ teaspoon nutmeg. Blend on low speed or on a soup setting for 3 minutes or until smooth.
Finish and serve
Serve in bowls with a rosemary garnish.
Store in an airtight container in the fridge for up to 5 days. Reheat in a saucepan over medium heat for 10 minutes.
