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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

This crave-worthy recipe gets its flavor from simmering the squash and vegetables in the oven, before pureeing them into a velvety-smooth soup.

Author: OnlineCook

Meal Type: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time:

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 30 minutes

Servings: 6 Servings

Calories: 182 kcal per serving

Ingredients

  • 2 - butternut squash
  • 1 - yellow onion
  • 1 - carrot
  • 1 clove - garlic
  • 3 tablespoons - sunflower oil
  • ¼ tsp - nutmeg
  • ⅛ tsp - Cinnamon
  • 1 dash - cayenne
  • 1 tsp - salt
  • ¼ tsp - black pepper
  • 4 cups - vegetable broth
  • 1 tbsp - maple syrup
  • 1 cup - vegetable broth
  • salt
  • black pepper

Instructions

  1. Preheat the oven to 400°F.
  2. Cut the squash into 1-inch cubes. Cut the onion and carrot into 1/2-inch pieces, and smash the garlic clove.
  3. Heat the oil in a large oven-safe pot or Dutch oven over medium-high heat. Once oil is shimmering, add onion, carrot, and garlic. Cook, stirring frequently, until vegetables are lightly golden, 5-6 minutes.
  4. Turn off heat and add the squash, nutmeg, cinnamon, cayenne, salt, black pepper, broth, and maple syrup to the onion mixture. Stir briefly to combine. Cover the pot tightly with a lid.
  5. Bake the soup mixture on middle rack of oven until vegetables are very tender, 45-60 minutes.
  6. Check to see that vegetables are done. Remove from oven or add time as needed.
  7. Remove lid and allow the soup to cool for 10 minutes.
  8. Transfer contents of the pot to the bowl of a food processor. Process on high until the soup is completely smooth. Alternately, the soup may be pureed using a blender or an immersion blender. Add additional broth to thin the soup, if necessary. Season with additional salt and black pepper, if desired.
  9. Pour the soup into bowls and serve.

Nutrition

Energy: 182 kcal | Total Fat: 7 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 0 mg | Total Carbs: 30 g | Fiber: 5 g | Sugars: 8 g | Proteins: 3 g | Sodium: 1,320 mg | Polyunsaturated: 5 g | Monounsaturated: 1 g

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