Best Butternut Squash Soup

An easy, fast, fresh-to-table soup that's hearty and nourishing enough to be a full meal for the family! You can sprinkle toasted nuts or seeds on top before serving, or serve with a dollop of sour cream. Leftovers are also delicious cold!

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 355 Calories

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
• 2 stalks celery, sliced, or more to taste
• 2 sprigs fresh rosemary, or to taste
• ½ cup Cream, fluid, heavy whipping

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

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.

Step 3

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 4

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 5

Use an immersion blender to puree soup until desired smoothness. Add heavy cream and puree until creamy.

Step 6

Return soup to the stove and simmer over medium heat for 2 to 3 minutes. Season with pepper and serve.