Description
Warm up your days with this velvety 3-ingredient butternut squash soup! With the natural sweetness of roasted squash, the savory depth of caramelized onion, and the aromatic punch of garlic, this easy recipe is perfect for a cozy night in. It’s healthy, budget-friendly, and completely customizable to your taste.
Ingredients
Scale
- 1 large butternut squash, peeled and halved
- 1 medium onion, cut into large slices
- 3 garlic cloves, peeled and left whole
- Optional Additions:
- Salt and black pepper, to taste
- Water or broth (2–3 cups for blending)
Instructions
- Prepare Ingredients
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half vertically and remove the seeds.
- Chop the onion into large slices and peel the garlic cloves.
- Roast the Vegetables
- Arrange the squash halves, onion slices, and garlic cloves on a baking sheet.
- Drizzle with olive oil and sprinkle with salt and black pepper.
- Roast for 25–30 minutes or until the squash is fork-tender and golden brown.
- Scoop and Blend
- Let the squash cool slightly. Scoop out the roasted flesh and discard the skin.
- Transfer the squash, onion, and garlic to a large soup pot.
- Simmer and Blend
- Taste and Serve
- Adjust seasoning with salt and pepper if needed.
- Ladle into bowls and serve warm.
Notes
- Make It Vegan: Use water or vegetable broth for blending.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days or freeze for 3 months.
- Reheating: Thaw frozen soup overnight in the fridge, then heat on the stovetop over medium heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American