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–+ servings

Roasted Butternut Squash Soup

Try this recipe for delicious Roasted Butternut Squash Soup!
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Prep Time 15 minutes
Cook Time 2 hours
Course Soup
Servings 5

Ingredients
  

Roasted Squash

  • 3 medium Butternut Squash cut in half
  • 2 tbsp Olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 6 sprigs thyme

Soup

  • 2 tsp olive oil
  • 1 shallot rough chopped
  • 3 cloves garlic minced
  • 1 tbsp ginger chopped
  • 2 cups Vegetable broth or water
  • 3 cups Heavy cream
  • 2 tbsp maple syrup
  • 1 tsp fresh grated nutmeg
  • 1 tsp cinnamon
  • 2 tsp salt
  • 2 tsp pepper

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit
  • Cut the top and bottom root of the squash, then cut in half and scoop out the seeds
  • Drizzle with olive oil and season with salt and pepper
  • Place on a baking sheet and roast for 45 minutes or until soft and tender
  • Once soft, scoop out the orange flesh and set aside
  • In a dutch pot, heat olive oil and saute shallots, garlic and ginger until fragrant
  • Add the roasted squash, vegetable broth and heavy cream
  • Season with salt and pepper, nutmeg and cinnamon
  • Simmer for 30 minutes
  • Transfer to a blender and blend until smooth
  • Enjoy!
Keyword autum, butternut squash, fall, soup, squash
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