The Coziest Roasted Butternut Squash Soup Recipe for Fall Nights

Name: The Coziest Roasted Butternut Squash Soup Recipe for Fall Nights
Total time: 75 min
Ingredients: 1 butternut squash (3–4 pounds/1.4–1.8 kilograms), halved and seeds removed; 3 cups (710 milliliters) vegetable stock (or substitute with chicken stock or water); 1 medium onion, peeled and quartered; 1 head garlic, top cut off; 2 tablespoons (30 milliliters) olive oil; 1 teaspoon fine sea salt; ½ teaspoon cracked black pepper; 1 teaspoon fresh sage, chopped; 1 teaspoon fresh thyme leaves; ½ cup (120 milliliters) heavy cream (or use cashew cream or coconut milk for a dairy-free option); Homemade croutons, for topping; Reserved seeds from butternut squash; 1 tablespoon (15 milliliters) olive oil; Salt, to taste

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Creamy roasted butternut squash soup offers a velvety texture perfect for chilly evenings. Warm up with this delightful recipe and enjoy a comforting, flavorful dish that will satisfy your cravings.

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Ingredients

1 butternut squash (3–4 pounds/1.4–1.8 kilograms), halved and seeds removed
3 cups (710 milliliters) vegetable stock (or substitute with chicken stock or water)
1 medium onion, peeled and quartered
1 head garlic, top cut off
2 tablespoons (30 milliliters) olive oil
1 teaspoon fine sea salt
½ teaspoon cracked black pepper
1 teaspoon fresh sage, chopped
1 teaspoon fresh thyme leaves
½ cup (120 milliliters) heavy cream (or use cashew cream or coconut milk for a dairy-free option)
Homemade croutons, for topping
Reserved seeds from butternut squash
1 tablespoon (15 milliliters) olive oil
Salt, to taste