Description
Butternut Squash Soup is a delightful way to embrace the flavors of fall. This creamy, velvety soup features roasted butternut squash, sweet carrots, and aromatic herbs, creating a comforting dish perfect for chilly evenings. Not only is it quick and easy to prepare, but it also provides a healthy option packed with vitamins and fiber. Whether served as an appetizer or a main course, this versatile soup pairs beautifully with crusty bread or a fresh salad.
Ingredients
Scale
- 2½ pounds butternut squash
- ½ pound carrots
- 1 large onion
- 2 cloves garlic
- 5 sprigs thyme
- 5 leaves sage
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 2 cups vegetable broth
- 1 teaspoon ginger
- 1 squeeze lime juice
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, combine chopped butternut squash, carrots, onion, crushed garlic, thyme, sage, olive oil, salt, and pepper. Toss to coat.
- Roast for about 30 minutes until tender.
- Remove garlic peel and transfer roasted vegetables to a blender. Add vegetable broth and ginger; blend until smooth.
- Return the soup to a pot and simmer for about 5 minutes. Adjust consistency with more broth if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg