Oven Roasted Butternut Squash Soup – Easy & Delicious
Warm, creamy, and full of flavour, this roasted butternut squash soup is the ultimate cozy comfort food for fall and winter.
Ingredients
- 2½ cups butternut squash, peeled and diced
- 2 white onions, quartered
- 1 apple (large), quartered
- 1 garlic bulb, halved
- 8 sprigs fresh thyme
- 2-3 cups vegetable broth
- olive oil, to coat vegetables
- salt and pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Arrange the butternut squash, onions, apple, and garlic on a large baking sheet.
- Drizzle generously with olive oil, then season with salt and pepper.
- Add fresh thyme sprigs on top.
- Roast in the oven for about 30 minutes, or until the vegetables are tender.
- Transfer the roasted vegetables to a large pot and pour in 2 cups of vegetable broth.
- Use an immersion blender to puree the soup until smooth. For a thinner consistency, add more broth as needed.
- Adjust seasoning with additional salt and pepper to taste.
- Serve warm and enjoy!