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Herbed Roasted Butternut Squash Soup

This roasted butternut squash soup combines caramelized, tender squash with fresh herbs like thyme and sage, blending into a smooth, velvety texture. The roasting process enhances the natural sweetness and develops complex flavors, resulting in a warm, fragrant bowl of soup with an herbal aroma.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cubed
  • 2 tablespoons olive oil for roasting
  • 2 cloves garlic minced
  • 4 sprigs fresh thyme
  • 2 squares fresh sage chopped
  • 4 cups vegetable broth
  • 1/2 cup coconut milk optional for added richness
  • to taste sea salt and black pepper

Equipment

  • Baking Sheet
  • Vegetable peeler
  • Chef's knife
  • Large pot
  • Immersion blender or regular blender

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast in the oven until tender and caramelized around the edges, about 25-30 minutes.
  2. While the squash roasts, peel and mince the garlic. Finely chop the fresh thyme sprigs and sage leaves, setting aside some thyme sprigs for garnish if desired.
  3. Once the squash is done roasting and has cooled slightly, transfer it into a large pot. Add the garlic, thyme, sage, and vegetable broth. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld for about 10 minutes.
  4. Remove the thyme sprigs and use an immersion blender to puree the soup directly in the pot until smooth and velvety. Alternatively, carefully transfer the mixture to a blender and blend until silky, then return to the pot.
  5. Stir in the coconut milk if using, to add richness and a slight sweetness. Season with sea salt and black pepper to taste, then simmer for another 5 minutes to heat through and develop flavor.
  6. Pour the hot soup into bowls, garnish with extra fresh herbs if desired, and serve. The soup should be smooth, with a warm orange color and fragrant herbal aroma.

Notes

For a spicier kick, add a pinch of chili flakes before blending. You can also swirl in a dollop of Greek yogurt or sour cream for added creaminess.