Butternut Squash Soup is the ultimate cozy fall soup! A creamy soup packed with nutritious vegetables. The perfect Fall appetizer or side.
If you love a heart warming soup in the cold of fall and winter this is just the recipe for you! Butternut squash soup is one of the most popular fall soups. Not only is it delicious, but it is so easy to make!
My Mom’s famous roasted butternut squash soup takes the classic soup up a notch as she roasts the veggies first! This brings out the natural sweetness of the squash and adds a deep caramelized flavor.
EQUIPMENT
-
2 Sheet Pan or baking trays
-
2 9″x13″ Baking Tray or sheet pans
INGREDIENTS
- 2 medium butternut squash, peeled and cubed, approximately 4-5 cups
- 4 tbsp olive oil
- 1 medium onion, quartered, approximately 1 cup
- 1 large green apple, cored, quartered
- 2 large carrots, peeled and cut on an angle, approximately 1 cup
- 6 cloves garlic , peeled
- 1 tsp salt
- 1/2 tsp pepper
- 3 1/2 cups vegetable broth
- 1 sprig fresh thyme, 1/4 tsp dried thyme
- 2/3 cup heavy cream, or half and half, sub unsweetened coconut milk for vegan/dairy free recipe
- 1/4 tsp cinnamon
- 1 pinch nutmeg
- 1 pinch cayenne, optional
OPTIONAL GARNISHES
- Toasted croutons
- Toasted pumpkin seeds
- Pieces of roasted butternut squash soup
- Thyme leaves
- Cream, drizzled over top of soup, or coconut milk
