Roasted Butternut Squash Soup

Course: Main Course
Cuisine: North American, Vegetarian
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 135kcal
Author: Lord Byron's Kitchen
Thick, yet silky smooth, Roasted Butternut Squash Soup can be considered peasant food because of it's humble ingredients, but it's fit for royalty with it's full-bodied flavour.
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Ingredients

  • 8 cups butternut squash, peeled, seeded, and cut into 1 inch cubes
  • 3 tablespoons olive oil
  • 2 large onions, peeled and chopped
  • 1 teaspoon thyme leaves, plus more for garnish
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon rosemary, fresh, minced
  • 1 teaspoon summer savoury, fresh, minced
  • 3 cloves garlic, chopped
  • 4 cups vegetable broth
  • 2 whole bay leaves
  • heavy cream for garnish, optional

Instructions

  • Preheat oven to 475 degrees.  
  • Add the squash, olive oil, onion, thyme, summer savoury, rosemary, salt, and pepper to a large bowl and toss to mix and coat well.  
  • Turn the mixture out onto a large, rimmed baking sheet. Be sure the squash is in a single layer.
  • Roast for 20 minutes. Remove from oven. Sprinkle over the minced garlic. Using a flat, metal spatula, toss the squash and once again make sure the squash is in a single layer.
  • Return to the oven and roast for another 20 minutes or until squash is fork tender. 
  • In the meantime, add the vegetable stock and bay leaves to a soup pot and bring to a low boil.  
  • Remove the roasted squash from the oven and transfer it to the soup pot.  Be sure to get all of the garlic and onions and any charred bits off of the baking sheet and into the soup pot.
  • Stir everything together.  Place a lid on the pot and boil for 15 minutes.
  • Remove from heat.  Remove the bay leaves and puree the soup using an immersion blender, or puree in batches in a blender.  (Taste for seasoning; this is where you should add more salt if needed.)
  • Serve with a swirl of heavy whipping cream and garnish with fresh thyme leaves.

Notes

Nutritional information chart does not account for the addition of the heavy cream for garnish.

Nutrition

Calories: 135kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 768mg | Potassium: 558mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15190IU | Vitamin C: 33.3mg | Calcium: 93mg | Iron: 1.5mg