Budget friendly, easy to put together, this sheet pan butternut squash soup is such a warm and cozy fall or winter treat!
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Butternut Squash Soup
- Total Time: 40 minutes
- Yield: 2 1x
Description
This flavorful and creamy butternut squash soup is made with simple ingredients, roasted to perfection, and blended into a comforting bowl of goodness. Serve it with grilled cheese for a satisfying meal.
Ingredients
- 1 1/4 pounds butternut squash (about 1/2 medium squash)
- 1 large fresh tomato
- 1 medium onion
- 1 head of garlic
- 5 medium carrots
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper, to taste
- 5 cups vegetable broth or chicken broth (or use bouillon with water)
- Red pepper flakes and fresh basil leaves, for garnish (optional)
- Olive oil, for drizzling (optional)
Get Recipe Ingredients
Instructions
1. Preheat the oven to 400°F (200°C).
2. Peel and cube the butternut squash.
3. Quarter the onion and tomato, removing the stem from the tomato.
4. Slice the garlic head in half.
5. Slice the carrots into large chunks.
6. Spread the butternut squash, onions, tomato, garlic, and carrots evenly on a baking sheet.
7. Drizzle with olive oil and season with salt, pepper, and thyme.
8. Roast for about 30 minutes, or until the vegetables are tender and lightly browned.
9. Transfer the roasted vegetables (squeeze the roasted garlic out of the peel) to a blender or use an immersion blender.
10. Add the broth (vegetable or chicken) and blend until smooth and
11. Taste and adjust seasoning as needed with salt and pepper.
12. Ladle the soup into bowls. Drizzle with olive oil and sprinkle red pepper flakes and basil leaves for garnish if desired.
13. Serve with grilled cheese sandwiches made with buttered sourdough bread and cheddar-mozzarella cheese.
- Prep Time: 10
- Cook Time: 30
- Category: soup
- Method: Baked
- Cuisine: American
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