Roasted Butternut Squash Soup with Garlic & Herbs | Easy, Creamy, and Delicious!

Roasted Butternut Squash Soup with Garlic & Herbs | Easy, Creamy, and Delicious!

Ingredients:

• 1 medium butternut squash, halved
• 2 large carrots, peeled and roughly chopped
• 200g cherry tomatoes (or 3 ripe vine tomatoes, halved)
• 1 yellow onion, peeled and roughly chopped
• 1 head garlic, top sliced off (whole bulb)
• 4 sprigs fresh thyme (leaves only)
• 4-5 fresh sage leaves (optional)
• 2 cups vegetable broth (more if needed)
• Salt and pepper, to taste
• 2 tbsp olive oil
• Garnishes: chili flakes, black pepper, fresh herbs, pumpkin seeds, coconut milk
• Juice of ½ lemon

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Prepare vegetables: Place the butternut squash halves, chopped carrots, cherry tomatoes (or vine tomatoes), yellow onion, and garlic bulb (cut side up) on a parchment-lined baking tray.
3. Season: Drizzle with olive oil, sprinkle with salt, pepper, and fresh thyme leaves. Add sage leaves if using. Cover the tray with foil.
4. Roast: Roast the vegetables for 50 minutes to 1 hour, until the butternut squash is soft.
5. Blend: Remove from the oven, peel the skin off the butternut squash, and squeeze the garlic out of its skin. Transfer the roasted vegetables to a blender. Add 2 cups of vegetable broth (add more if you prefer a thinner soup).
6. Blend & simmer: Blend until smooth, then transfer to a pot and simmer the soup for 5 minutes.
7. Finish: Stir in the juice of half a lemon and adjust seasoning with salt and pepper.
8. Serve: Ladle into bowls and garnish with chilli flakes, black pepper, pumpkin seeds, fresh herbs, and a drizzle of coconut milk, if desired.

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Thanks for including the recipe❤

u cut that squash so smoothly 😢 It’s so hard to cut

Шикарный рецепт! Благодарю ❤️ Вас! Приятного аппетита ❤ Вам 🥰❤️🙏💐