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–+ servings

Butternut Squash Soup

Sheila
This creamy butternut squash soup recipe is the perfect cozy fall comfort food, made with roasted butternut squash, warm spices, and simple ingredients. Naturally sweet and velvety smooth, this easy homemade soup is packed with flavor, making it ideal for weeknight dinners, meal prep, or holiday gatherings.
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Course dinner, gathering, lunch, potluck
Cuisine soup
Servings 4 people
Calories 214 kcal

Ingredients
  

  • 1 Butternut Squash
  • 1 tablespoon Olive Oil
  • 3 tablespoons Butter
  • 1/4 cup diced Onion
  • 1/2 teaspoon Rubbed Sage
  • 1/4 teaspoon ground Thyme
  • 1/8 teaspoon Garlic Powder
  • 2 cups Vegetable Broth
  • 1 tablespoon Brown Sugar
  • 1/2 teaspoon Salt or to your taste

Instructions
 

  • Preheat oven to 400 degrees.
  • Cut butternut squash in half and scoop out the seeds. Cut the skin off the squash and cut the butternut squash into cubes.
  • Toss cubes with olive oil and spread on a baking sheet, bake for 30 minutes at 400 degrees.
  • Melt butter in a sauce pan add onion cook until onion is soft and starts to brown then add sage, thyme, and garlic powder cook an additional minute .
  • Add roasted squash and butter mixture to your blender with 2 cups vegetable broth, blend until smooth.
  • Pour back into saucepan add brown sugar and salt to taste, bring to a simmer and serve.

Notes

Note: This soup freezes well, it also is easily doubled or if you just want to stretched it one more serving you can easily add more broth.

Nutrition

Calories: 214kcalCarbohydrates: 27gProtein: 2gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 23mgSodium: 547mgPotassium: 666mgFiber: 4gSugar: 9gVitamin A: 20185IUVitamin C: 39mgCalcium: 94mgIron: 1mg
Keyword comfort food, easy meal, Fall, thanksgiving
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