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Creamy Butternut Squash Soup

A warm and delicious dish made with roasted butternut squash and fresh vegetables, offering a smooth texture and rich flavor without heavy cream.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 butternut squash, peeled and cubed
  • 2 tomatoes, chopped
  • 2 carrots, sliced
  • 1 onion, chopped
  • 1 head of garlic, whole
  • Olive oil
  • Salt
  • Pepper
  • Vegetable broth
  • Optional: bread or homemade naan for serving

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss butternut squash, tomatoes, carrots, and onion with olive oil, salt, and pepper.
  3. Place the vegetables on a baking sheet.
  4. Cut the top off the head of garlic, drizzle with olive oil, and wrap in foil.
  5. Place garlic on the baking sheet with the vegetables.
  6. Roast for about 25-30 minutes, until the squash is tender.
  7. Once roasted, let cool slightly, then scoop out the roasted garlic.
  8. In a blender, combine the roasted vegetables and garlic with vegetable broth until smooth.
  9. Heat the soup on the stove until warmed through.
  10. Serve hot with bread or naan.

Notes

Serve with a sprinkle of fresh herbs or a drizzle of olive oil on top for extra flavor. Can be refrigerated for 4-5 days or frozen for 2-3 months.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Roasting, Blending
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 8g
  • Sodium: 400mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Butternut Squash, Soup, Vegan, Healthy, Comfort Food