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Bowl of roasted butternut squash soup

Roasted Butternut Squash Soup

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Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 people

Ingredients

  • 1 butternut squash halved lengthwise and seeded
  • 2 cups chicken broth
  • 3 tbsp olive oil divided
  • t tbsp butter
  • 2 cloves garlic minced
  • 1 onion diced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp nutmeg
  • 1/4 tsp ground sage
  • 1/4 cup half & half

Instructions

  • Place halved butternut squash onto a foil lined baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt & pepper. Bake in a 400° oven for 50 minutes.
  • Take out and when it's cool enough to handle, scoop out the squash and discard the skin.
  • Heat remaining tablespoon of olive oil and butter in a dutch oven over medium heat. Add onions and cook for 4 minutes. Toss in the garlic and cook for 1 minute. Pour in the squash and stir all the ingredients together. Add in chicken broth and seasonings. Bring to a boil and cook for 5 minutes. Take out bay leaves.
  • Carefully transfer soup into blender and blend until smooth. Pour soup back into pot and give it a stir. Lastly, add in half & half and stir.
  • Pour into bowls and add toppings if you have. Enjoy!
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