Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is rich, silky, and amazing. It’s also gluten free, vegetarian, and doesn’t have any cream, but you won’t even notice it’s missing!

Prep Time25

Cook Time35

Total Time1

Course: Soup

Cuisine: American

Keyword: butternut squash soup, roasted butternut squash

Servings:

Ingredients

For the Roasted Butternut Squash

This recipe for Roasted Butternut Squash

For the Soup

1 tablespoon unsalted butter
1 small sweet onion , diced (about 1 cup)
2 stalks celery , diced (about 1 cup)
1/2 tablespoon chopped fresh thyme
3 cups vegetable broth (or low-sodium chicken broth)
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper (or more to taste)
1/2 teaspoon kosher salt
shaved parmesan , for serving

Instructions

First, make this recipe for Roasted Butternut Squash.
Toward the end of the roasting time, get started on the soup. In a Dutch oven or large stockpot, heat the butter over medium heat. Add the onion and celery; sauté, stirring occasionally until the vegetables are translucent and tender, about 5 minutes. Stir in the thyme and season with a sprinkle of salt.
Add the cooked squash to the stockpot with the vegetables, along with the broth, nutmeg, cayenne pepper, and 1/2 teaspoon salt. Bring to a boil. Lower heat and gently simmer for 10 minutes. Taste and adjust seasonings, if necessary.
Using a blender, immersion blender, or food processor, blend the soup in batches until smooth. Return to the pot and keep warm.
Ladle into bowls and top with parmesan and croutons, if desired.
Delicious!

Nutrition