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Roasted Butternut Squash Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients
  

  • 1 large butternut squash, halved and seeds removed
  • 1 medium onion, roughly chopped
  • 4 cloves garlic, unpeeled
  • 1-2 small sweet peppers (or bell pepper), chopped
  • 2 medium carrots, peeled and chopped
  • 2-3 tablespoons olive oil
  • Salt and black pepper, to taste
  • 4 cups vegetable or chicken broth (as preferred)
  • ½ teaspoon smoked paprika or pinch of chili flakes for depth (optional)
  • a drizzle of cream, toasted pumpkin seeds, or crispy sage (optional toppings)

Instructions
 

  • Preheat oven.
    To 400°F (200°C).
  • Prepare vegetables.
    Place the cleaned, halved butternut squash on a baking sheet, cut side up. Fill each cavity with chopped onion, garlic cloves (still in skin), and peppers. Scatter the carrots around the pan.
  • Season and roast.
    Drizzle everything with olive oil and season with salt and pepper. Roast for about 45–50 minutes, or until the squash is tender and caramelized.
  • Scoop and blend.
    Once cooled slightly, scoop the flesh from the squash and squeeze out the roasted garlic. Add all roasted vegetables to a blender with 3 cups of broth. Blend until smooth, adding more broth to reach your desired consistency.
  • Simmer.
    Pour the soup into a pot and warm over medium heat for 5–10 minutes. Adjust seasoning as needed.
  • Serve.
    Ladle into bowls and top with a drizzle of cream or olive oil and your favorite garnishes.