This is the best butternut squash soup you'll ever taste. Roasting the vegetables intensifies the flavor and the soup is still on the table in less than 1 hour.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
355 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Bake in the preheated oven until vegetables are tender and start to char, about 25 minutes; no need to stir. Remove baking sheet from the oven and transfer roasted vegetables and liquid to a large pot.
Step 3
Pour enough vegetable broth into the pot to cover the vegetables and turn heat to medium-high. Bring to a boil. Reduce heat and simmer for 5 minutes. Take out rosemary sprigs and remove pot from stove.
Step 4
Use an immersion blender to puree soup until desired smoothness. Add heavy cream and puree until creamy.
Step 5
Return soup to the stove and simmer over medium heat for 2 to 3 minutes. Season with pepper and serve.
Step 6
Pile butternut squash, onion, and celery on a baking sheet and spread out, separating onion wedges into "leaves". Add rosemary sprigs and drizzle olive oil over all the ingredients. Generously season with kosher salt and toss to combine, again spreading out vegetables into a single layer.
Ingredients
ground black pepper to taste
kosher salt to taste
1 medium onion, cut into wedges
4 tablespoons olive oil, or more to taste
2 cups vegetable broth, or more as needed
2 medium butternut squash - peeled, seeded, and cut into 1-inch cubes
