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Roasted Butternut Squash Soup
A creamy roasted butternut squash soup with a just a hint of heat and topped with sour cream.
servings: 3
total time: 1 hour
recipe by: Frankie
Ingredients
- 2 pound butternut squash - peeled, seeded, and cut into 1-inch pieces
- 2 TBSP olive oil
- salt & freshly ground pepper
- 2 TBSP unsalted butter
- 1 yellow onion, peeled and chopped
- 1 garlic clove, minced
- 1/8 tsp cayenne pepper
- 4 cups vegetable broth
- sour cream for serving
Directions
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Place the butternut squash cubes in a large mixing bowl. Drizzle the oil over top and sprinkle on 1/4 tsp salt and 1/4 tsp pepper, toss to coat. Spread the squash out in a single layer onto the paper-lined baking sheet and roast in the preheated oven for 20 to 25 minutes or until squash is tender and lightly browned.
- Melt the butter in a dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes.
- Add the roasted squash, garlic, cayenne pepper, and 1/4 tsp salt to the dutch oven and stir to combine with the onion. Pour in the vegetable broth and bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes.
- Take off the heat and puree the soup using an immersion blender or in a stand blender in batches.
- Return the pureed soup over low heat and cook until heated through. Season with salt & pepper to taste.
- Ladle into bowls and top with sour cream.
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