Description
Warm, creamy Butternut Squash Soup made from roasted squash and garlic for deep flavor. Smooth, hearty, and easy to make—perfect for cozy fall dinners.
Ingredients
Scale
- 1 whole butternut squash
- 1 whole head of garlic
- Olive oil
- 1 quart vegetable or chicken stock
- Kosher salt
- 3 tablespoons crème fraîche or heavy cream (optional, but luxurious)
- Fresh cracked black pepper
- Crusty bread for serving
Instructions
Preheat oven to 350°F & line sheet pan.
Halve squash, scoop seeds, rub with oil, and place cut-side down.
Slice garlic head, drizzle with oil, roast with squash 1 hr.
Scoop squash, squeeze garlic into a pot.
Add stock & simmer, then purée until smooth.
Season with salt, pepper & cream if used.
Serve warm with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasted & Blended
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 165
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg