This Roasted Butternut Squash Soup is creamy, (without the cream!) savory, and a delicious soup! The perfect way to enjoy butternut squash! (gluten-free, dairy-free, vegan)
Prep Time25 minutes
Cook Time1 hour25 minutes
Total Time1 hour50 minutes
Ingredients
oven roasted butternut squash
1 large butternut squash, peeled, seeds removed and cubed
1 tsp Kosher salt, for roasting the butternut squash, plus more to taste
1/4 tsp fresh ground black pepper
2 sprigs dried thyme, crushed
roasted butternut squash soup
3 tbsps olive oil, regular, you can substitute unsalted butter, if not vegan or coconut oil
2 fresh garlic cloves, peeled, crushed and minced
1 medium yellow onion, chopped
6 sprigs thyme, to garnish for serving
2 cups vegetable broth, you can substitute the same amount chicken broth
2 cups water
2 tablespoons of olive oil for roasting the butternut squash
Instructions
To Roast Butternut Squash
Preheat oven to 350 degrees F. In a large mixing bowl, mix olive oil (2 tablespoons), herbs, salt, and pepper with the sliced butternut squash until evenly coated. Bake for 1 hour or until tender and lightly browned on top.
roasted butternut squash soup
In a Dutch oven or large soup pot, add 3 tbsps regular olive oil, garlic, and chopped yellow onion, and heat over medium heat for a few minutes until they are translucent.
Add the roasted butternut squash and stir, add vegetable broth (or chicken broth, if not vegan) and 2 cups of water, and stir. Bring to a boil and reduce heat to simmer. Since the squash is fully cooked, you can blend next.
Using an immersion blender, carefully blend the soup until it's evenly blended. Alternately, you can blend in a blender in batches (make sure you hold the lid on tight!). Serve and enjoy! Optionally, you can garnish with thyme sprigs, which goes great with crusty bread or croutons.