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Roasted Butternut Squash Soup: The Best Cozy Fall Recipe

Roasted Butternut Squash Soup
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This Roasted Butternut Squash Soup is the perfect dish for a cozy fall evening, loaded with flavor and nutrients.

Ingredients

Scale
  • 1 medium butternut squash
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 1/2 cup heavy cream (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the butternut squash in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
  3. Roast the squash cut-side down on a baking sheet for about 40 minutes, or until tender.
  4. In a pot, heat olive oil over medium heat. Add onions and carrots, cooking until softened.
  5. Add garlic and cook for one more minute.
  6. Once the squash is done, scoop the flesh into the pot and add vegetable broth, bringing to a simmer.
  7. Use an immersion blender to puree the soup until smooth.
  8. Stir in nutmeg and heavy cream if using. Adjust seasoning to taste.
  9. Serve hot.

Notes

  • Add roasted pumpkin seeds on top for a nice crunch.
  • This soup can be made ahead and stored in the fridge.

Nutrition

Keywords: Roasted Butternut Squash Soup, Fall Recipes, Cozy Soup

Find it online: https://www.homestylebite.com/roasted-butternut-squash-soup-the-best-cozy-fall-recipe/