BEST BUTTERNUT SQUASH SOUP

Best Butternut Squash Soup image

An easy, fast, fresh-to-table soup that's hearty and nourishing enough to be a full meal for the family! You can sprinkle toasted nuts or seeds on top before serving, or serve with a dollop of sour cream. Leftovers are also delicious cold!

Provided by SAH11

Categories Butternut Squash Soup

Time 55m

Yield 6

Number Of Ingredients 9

Previous Next

Ingredients

2 medium butternut squash - peeled, seeded, and cut into 1-inch cubes
1 medium onion, cut into wedges
2 stalks celery, sliced, or more to taste
2 sprigs fresh rosemary, or to taste
4 tablespoons olive oil, or more to taste
kosher salt to taste
2 cups vegetable broth, or more as needed
½ cup Cream, fluid, heavy whipping
ground black pepper to taste

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Pile butternut squash, onion, and celery on a baking sheet and spread out, separating onion wedges into "leaves". Add rosemary sprigs and drizzle olive oil over all the ingredients. Generously season with kosher salt and toss to combine, again spreading out vegetables into a single layer.
Bake in the preheated oven until vegetables are tender and start to char, about 25 minutes; no need to stir. Remove baking sheet from the oven and transfer roasted vegetables and liquid to a large pot.
Pour enough vegetable broth into the pot to cover the vegetables and turn heat to medium-high. Bring to a boil. Reduce heat and simmer for 5 minutes. Take out rosemary sprigs and remove pot from stove.
Use an immersion blender to puree soup until desired smoothness. Add heavy cream and puree until creamy.
Return soup to the stove and simmer over medium heat for 2 to 3 minutes. Season with pepper and serve.

Nutrition Facts : Calories 355.3 calories, Carbohydrate 53.1 g, Cholesterol 27.2 mg, Fat 17 g, Fiber 9.2 g, Protein 5.2 g, SaturatedFat 5.9 g, Sodium 189.2 mg, Sugar 11.2 g