Five Ingredient Roasted Butternut Squash Soup

Five Ingredient Butternut Squash Soup is super simple without sacrificing deliciousness. Roasting the squash, caramelizing the onions and seasoning every step of the way ensures that this soup is layered with ample flavor.

Course Soup

Cuisine American

Keyword butternut squash soup, vegetable soup,

Prep Time 5

Cook Time 35

Total Time 40

Servings people

Calories 157kcal

Author Nicole

Cost $12

Equipment

blender
stock pot

Ingredients

1 large butternut squash, halved lengthwise
1 small onion, halved
3 tsp olive oil
1 1/4 tsp salt
1/8 tsp black pepper
2 cups low-sodium (high quality) chicken stock
1/2 cup heavy cream

Instructions

Preheat oven to 375 degrees. Brush squash with 2 teaspoons of olive oil. Season generously with salt and pepper. Toss onion with 1 teaspoon of olive oil. Season generously with salt and pepper.
Place squash flesh-side down on a large baking sheet. Place onion flesh-side down beside squash. Roast until onion and squash are soft, about 30-35 minutes.
Add salt, pepper and chicken stock to the blender. Scrape the meat of the squash out of the skin, transfer to the blender. Remove the skin from the onions. Add to the blender. Turn the dial to SOUP, once the cycle ends, turn the dial to manual and a medium speed. Drizzle in cream.
Season soup to taste with salt and pepper.

Nutrition