Creamy Roasted Butternut Squash Soup

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Course: Soup

Cuisine: American

Keyword: butternut squash

Prep Time: 10

Cook Time: 1

Servings:

Calories: 117kcal

Author: hungrydanekitchen

1 tbsp olive oil - drizzle over squash
1 large butternut squash - about 3lbs. sliced in half, seeds and stringy flesh removed
2 tbsp butter
1 cup onion, chopped
3 cloves garlic minced
4 cups vegetable broth additional for thinning if needed
1 tbsp maple syrup, pure
1 cup milk, plant-based - or regular
Salt and pepper to taste and to sprinkle of squash

Preheat your oven to 425°F (220°C).
Cut the butternut squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy flesh
Brush the cut sides with olive oil and sprinkle with salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper or brushed with oil.
Roast for 40-45 minutes or until a fork easily pierces the flesh.
Remove from the oven and let cool.
Once cooled, peel off the skins—they should come off easily.

While the squash is roasting, heat a large pot over medium heat.
Add 2 tablespoons of butter and let it melt.
Add the chopped onions and sauté for about 5 minutes, until translucent.
Stir in the minced garlic and cook for another 20 seconds until fragrant.
Pour in the vegetable broth and bring to a gentle simmer. Let it simmer for 10 minutes, then remove from heat.

Working in batches, carefully transfer the roasted squash and broth mixture to a blender. Blend until smooth and creamy. Or if you do not have a blender, use an Immersion Blender to blend the soup.
Pour the blended soup back into the pot and return it to the stove over low heat.

Stir in the milk and maple syrup. Heat through until warmed to your liking.
Taste and season with additional salt and pepper as needed.
If the soup is too thick, add more vegetable broth until you reach your desired consistency.
Ladle the soup into bowls and serve warm. Enjoy!

Click here is a link to an immersion blender I use