Description
Indulge in the comforting flavors of this creamy roasted butternut squash soup, perfect for chilly days. The sweet, nutty taste of roasted butternut squash combines beautifully with sautéed onions and garlic, simmered to perfection in savory chicken broth. A splash of heavy cream adds richness, while fresh parsley and a hint of red pepper flakes elevate this dish to a gourmet level. Whether served as a main course or an elegant starter, this soup is sure to impress your family and friends.
Ingredients
Scale
- 1 large butternut squash (approx. 3 pounds)
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 cloves garlic
- 4 cups chicken broth
- 1/2 cup heavy cream
- Fresh parsley (for garnish)
- Red pepper flakes (for garnish)
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Toss cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; spread on the baking sheet and roast for 25-30 minutes until tender.
- In a Dutch oven, heat the remaining olive oil over medium heat; add chopped onion and cook until translucent (5-7 minutes). Add minced garlic and cook for another minute.
- Once the squash is roasted, combine it with onions and garlic in the Dutch oven. Pour in chicken broth and bring to a simmer; reduce heat, cover, and cook for 15 minutes.
- Blend soup until smooth using an immersion blender or by transferring to a regular blender in batches.
- Season with remaining salt and black pepper; serve hot garnished with heavy cream, parsley, and red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 201
- Sugar: 5g
- Sodium: 610mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 22mg