Butternut Squash Soup Recipe (Creamy & Healthy)
Prep:
15 min
Cook:
50 min
Total:
1h
5 min
Butternut Squash Soup Recipe Ingredients
Soup
- 1 lb 10 oz raw butternut squash, cut into chunks
- 1 medium white onion, chopped
- 3 garlic cloves, with peel on (for roasting)
- 1 tbsp dried thyme (or your favorite herb)
- 2 tbsp olive oil
- Hearty pinch of sea salt & pepper
- 3 cups low sodium chicken broth (or vegan “Not Chick’n” broth)
- 1 cup frozen fire roasted corn
Garnish
- Fresh rosemary, chopped
Optional Flavor Boosters
- 1 tbsp fresh ginger (add when blending)
- 2 tsp sage (stir in after blending)
How to Make Butternut Squash Soup
Step 1
Preheat the oven to 420°F (216°C). Line a baking tray with parchment paper.
Step 2
Add squash chunks, onion, and garlic (with peel on). Drizzle with olive oil, sprinkle with thyme, salt, and pepper, then toss to coat.
Step 3
Roast for 25–30 minutes, until edges are caramelized but not burnt.
Step 4
Transfer roasted vegetables to a pot. Squeeze garlic out of its peel. Add broth and simmer for 10 minutes.
Step 5
Blend until smooth with an immersion blender or in batches using a countertop blender. Add ginger at this stage if desired.
Step 6
Return soup to pot, stir in corn, and heat through. For added richness, stir in sage or a splash of coconut milk.
Step 7
Garnish with rosemary or toppings of choice. Serve hot.