Easy Roasted Butternut Squash Soup

Author:
Publish date:
Social count:
15
Easy Roasted Butternut Squash Soup

Pleasantly nutty and sweet. A classic autumn and winter soup and can be made from scratch in about 45 minutes.

  • Duration
  • Cook Time
  • Prep Time
  • 6-8 ServingsServings

Ingredients

  • 1 Butternut Squash, halved and seeded
  • 1 Medium/Large Spanish Onion, chopped
  • 5 cups vegetable stock
  • Canola Oil
  • Nutmeg
  • Salt and pepper

Preparation

Preparation

1 Lightly coat butternut squash with canola oil, place face down on a baking tray and roast for 40 minutes at 400 degrees.
2 Meanwhile, saute chopped onions in a large pot until transluscent. Add 5 cups of stock and bring to a simmer.
3 Remove squash from the oven, allow to cool slightly, and scoop out the flesh into the stock pot.
4 Puree soup in the pot with an immersion blender or alternatively, transfer the mixture into a blender and puree.
5 Season with nutmeg, salt and pepper.

Special instructions

Pleasantly nutty and sweet. A classic autumn and winter soup and can be made from scratch in about 45 minutes.