Butternut Squash Soup

This creamy butternut squash soup hits the spot and gives you all of the cozy fall feels at the same time.

When I think of fall meals, the first thing that comes to mind is soup. It’s so warm and comforting for the chillier days that are coming.

This velvety butternut squash soup is perfectly seasoned with some cozy aromatics: carrots, onions, garlic, rosemary, and thyme.

Additionally, when I think of fall produce, I think of pumpkins and fall and winter squashes. Butternut squash is in season during the fall time, making this a perfect budget friendly fall meal.

I always try to shop produce when it’s in season, for the most part, because that’s when it is the cheapest, and who doesn’t love to save money right?

This soup is not only super cozy, it is also extremely healthy. It is loaded with antioxidants, tons of vitamins and minerals, and lots of fiber too.

So here’s how to make it. Step 1: Chop up your veggies.

Step 2: Put them on a pan and bake them in a 375 oven for 1 hour.

Step 3: Put all of the roasted goodness in a pot and blend together with some vegetable broth and cream until smooth— that’s it! Super easy!

Letting my southern roots show, I love to serve mine with cornbread on the side, to bulk this meal up just a bit. Another great option would be some crusty bread or sourdough.

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Butternut Squash Soup

prep time: 10 minutes

cook time: 1 hour

total time: 1 hour 10 minutes

INGREDIENTS

• 1 medium butternut squash

• 3 large carrots

• 2 small or 1 medium onion

• 5 cloves of garlic

• 4 sprigs of rosemary, removed from the stem

• 4 springs of thyme, removed from the stem

• 2 tablespoons of olive oil

• salt and pepper

• 4 cups of vegetable broth

• 1/2 cup heavy whipping cream

INSTRUCTIONS

1. Preheat an oven to 375º.

2. Peel and chop the butternut squash and carrots, and quarter the onion.

3. Add the butternut squash, carrots, and onions, along with 5 whole cloves of garlic to a baking sheet and toss with olive oil, rosemary, thyme, salt, and pepper. Bake in the oven for 1 hour, until everything is soft.

4. After an hour, remove from the oven and put the roasted vegetables in a pot (Squeeze garlic from its skin if the skin wasn’t removed prior to baking)

5. Add in the vegetable broth and blend everything together with an immersion blender until smooth (You can use a blender if you don’t have an immersion blender, you just might have to do it in batches)

6. Add the heavy whipping cream into the soup and stir. Top with extra black pepper and some extra herbs (optional). Enjoy!