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Butternut Squash Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 180
A warm, comforting soup perfect for chilly days, highlighting the sweet richness of roasted butternut squash and carrots with aromatic herbs.

Ingredients

Vegetables

  • 2.5 pounds butternut squash (peeled, seeded, and cut into chunks)
  • 0.5 pounds carrots (cut into small bite-size pieces)
  • 1 large onion (quartered)
  • 2 cloves garlic (crushed with the peel on)
  • 5 sprigs thyme (only the leaves)
  • 5 leaves sage
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt (or more to taste)
  • 1/8 teaspoon black pepper
  • 2 cups vegetable broth (or more if too thick)
  • 1 teaspoon ginger (peeled and grated)
  • 1 squeeze lime juice

Instructions 

  • Preheat oven to 400°F (200°C). Toss squash, carrots, onion, garlic, herbs, oil, salt, and pepper; roast for 30 minutes.
  • Discard garlic peel, then blend roasted vegetables with broth and ginger until smooth.
  • Transfer to a pot and simmer for 5 minutes. Adjust seasoning as needed.
  • Serve hot with a squeeze of lime juice and optional toppings.

Notes

Roasting enhances the natural sweetness of the vegetables, making the soup more flavorful.
Calories: 180kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: Butternut Squash