Description

This Butternut Squash Soup is a creamy, comforting fall favorite featuring roasted butternut squash, carrots, and aromatic herbs. Roasting the vegetables enhances their natural sweetness, which is then blended into a smooth, velvety soup with ginger and lime juice for a subtle zing. Perfect as a warming appetizer or light meal, this soup is easy to prepare and serves four.

Ingredients

Vegetables

2½ pounds butternut squash (about 1 medium-sized, peeled, seeded, and cut into chunks)
½ pound carrots (cut into small bite-size pieces)
1 large onion (quartered)
2 cloves garlic (crushed with the peel on)

Herbs & Seasonings

5 sprigs thyme (leaves only)
5 leaves sage
1 teaspoon salt (or more to taste)
⅛ teaspoon black pepper
1 teaspoon ginger (peeled and grated)

Liquids & Oils

2 tablespoons extra virgin olive oil
2 cups vegetable broth (or more if the soup is too thick)
1 squeeze lime juice

Optional Garnishes

Toasted nuts
Cracked black pepper
Swirl of heavy cream or coconut milk

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Instructions

Chop Vegetables: Peel, seed, and chop the butternut squash into chunks. Chop the carrots into small bite-sized pieces. Quarter the onion and crush the garlic cloves with the peel still on.
Prepare for Roasting: Preheat your oven to 400°F (200°C). Arrange the butternut squash, carrots, onion, and garlic on a baking sheet. Add thyme leaves and sage leaves. Drizzle with extra virgin olive oil and season with salt and black pepper. Toss everything to coat evenly.
Roast Vegetables: Spread the vegetables out in a single layer on the baking sheet. Roast in the preheated oven for about 30 minutes, or until the squash and carrots are fork-tender and slightly caramelized.
Blend the Soup: Remove the garlic peel from the roasted cloves. Transfer the roasted vegetables along with the thyme and sage to a blender or use an immersion blender in a large pot. Add the vegetable broth and grated ginger. Blend until smooth and creamy. If the soup is too thick, add more broth to reach your desired consistency.
Warm and Serve: Pour the blended soup into a large pot and simmer gently for 5 minutes to heat through and allow flavors to meld. Taste and adjust seasoning with salt and pepper as needed. Serve hot with a squeeze of lime juice, and optionally garnish with toasted nuts, cracked black pepper, and a swirl of heavy cream or coconut milk.

Notes

You can substitute vegetable broth with chicken broth if not vegan.
For a vegan version, use coconut milk as the garnish and ensure the broth is vegan-friendly.
Roasting the vegetables brings out their natural sweetness and enhances flavor.
If you prefer a thinner soup, add more vegetable broth while blending or simmering.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This soup freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Roasting
Cuisine: American