- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
We love this silky smooth roasted butternut squash soup! In this easy recipe, you’ll roast your squash on top of garlic and thyme and blend it with broth for one of the easiest soups we’ve shared!
Ingredient:
- 1 medium butternut squash, 2 ½ to 3 pounds
- 1 tablespoon extra-virgin olive oil
- 3 sprigs fresh thyme, rosemary or sage
- 4 garlic cloves, with skins left on
- 4 to 5 cups (950ml to 1180ml) low-sodium vegetable or chicken stock, try homemade chicken stock
- 1/4 cup (60ml) cream, optional
- Salt and fresh ground black pepper
