Easy Roasted Butternut Squash Soup
Serves 415 mins prep35 mins cook
Why This Soup is a Dad-Approved Win This Roasted Butternut Squash Soup is a winner in my house because it’s so incredibly easy and healthy. It’s a great way to get the family to eat more vegetables, and because it’s so delicious, no one even notices how healthy it is. The one-pot-to-blender-to-pot process makes cleanup a breeze, and the final result is a deeply satisfying meal that’s a perfect remedy for a chilly day.
0 servings
What you need
Instructions
1. Preheat the oven to 400°F (200°C). In a large bowl, toss cubed butternut squash, carrots, red onion, garlic, rosemary, spices, avocado oil, salt, and pepper until evenly coated. 2. Spread on a baking sheet and roast for 25–30 minutes, or until fork-tender. 3. Carefully transfer the roasted veggies to a blender. Add stock or water and blend until smooth. You can also use an immersion blender right in the pot for easy cleanup. 4. Pour the soup into a pot, stir in heavy cream or half & half, and warm gently over medium-low heat for 5–7 minutes, stirring occasionally. 5. Ladle the soup into bowls and top with a drizzle of olive oil, a swirl of cream, and a sprinkle of paprika, chili flakes, or fresh parsley if you’ve got it.