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Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup Recipe: Creamy Delight with Turkey Bacon

This Roasted Butternut Squash Soup Recipe is a creamy delight featuring turkey bacon, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 4 cups
Calories 210 kcal

Equipment

  • oven
  • baking sheet
  • blender
  • Stockpot
  • Parchment paper

Ingredients
  

  • 1 whole butternut squash 3–4 lbs
  • 1 medium onion
  • 1 head garlic wrapped in foil
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • ½ teaspoon cracked black pepper
  • 1 teaspoon fresh chopped sage
  • 1 teaspoon fresh thyme leaves
  • 3 cups vegetable stock or chicken stock
  • ½ cup heavy cream or cashew cream/coconut milk

Instructions
 

  • Preheat your oven to 425°F and line a baking sheet with parchment paper.
  • Halve the butternut squash and scoop out the seeds. Chop the onion into large pieces and wrap the garlic head in foil after drizzling with olive oil.
  • Place all vegetables on the baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, sage, and thyme.
  • Roast for about 45 minutes until tender. Let cool slightly before scooping out the squash flesh and garlic cloves.
  • In a stockpot, combine the roasted vegetables with vegetable stock. Use an immersion blender to puree until smooth.
  • Heat gently over low heat and stir in heavy cream (or alternative) before adjusting seasoning as desired.

Nutrition

Serving: 1cup (240g)Calories: 210kcalCarbohydrates: 26gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 15mgSodium: 480mgFiber: 5gSugar: 6g
Keyword butternut squash, creamy soup, fall recipes, Healthy Soups, Roasted Butternut Squash Soup, turkey bacon
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