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Roasted Butternut Squash Soup
Butternut squash soup with a bit of a twist. Roasting the squash first brings out its natural sweetness and makes a really delicious soup.
Course
Soup
Cuisine
American
Keyword
Beef Soup, Butternut Squash, Butternut Squash Soup, Fall Soup
Total Time
1
hour
hour
Ingredients
1
Butternut Squash, Diced
about 8 cups
5
sprigs
Thyme
1-2
tbsp
Olive Oil
2
medium
Onions, Peeled and Sliced
2
cloves
Garlic, Sliced
1/2
cup
Maple Syrup
1
tsp
Fresh Thyme Leaves
2
L
Water
Salt & Pepper To Taste
1
tbsp
butter
Instructions
Toss the squash with the thyme sprigs, 1/2 the olive oil, and a pinch of salt and pepper.
Spread the squash out in an even layer on a parchment-lined baking sheet.
Roast the squash on 400°F for 40 minutes, flipping the squash after 20 minutes.
Heat a large pot over medium heat.
Add in the remaining oil, and the butter along with the onion.
Cook the onions for 6 minutes then add in the garlic, cooking for another 2 minutes.
Add the maple syrup into the pot and cook for 1 minute.
Remove the thyme sprigs from the roasted squash and discard.
Add the squash into the pot along with enough water to cover it by 1 inch.
Bring to a boil.
Add in the thyme leaves, and season with salt and pepper.
Simmer the soup for 10 minutes, taste and adjust seasoning as needed.
Purée the soup using a stick blender.
Serve with a drizzle of cream, cracked pepper, and thyme leaves.