Lunch · 40 min · american

Roasted Butternut Squash Soup

✓ USDA-verified nutrition data

Ingredients

• 1/2 Butternut squash
• 1/2 Onion
• 2 cups Vegetable broth
• 1 tbsp Olive oil
• 1/4 tsp Nutmeg
• 1 tbsp Pumpkin seeds

Steps

1. Heat the oven to 400°F (200°C). Peel the butternut squash half, scoop out the seeds, and cut it into 1-inch cubes. Roughly chop the onion.
2. Spread the squash and onion on a sheet pan lined with parchment. Toss with the olive oil and a good pinch of salt.
3. Roast 25-30 minutes, turning once halfway, until the edges are caramelized and the squash collapses easily under a fork.
4. Transfer everything to a blender with the vegetable broth and blend until completely velvet-smooth. Work in batches if using a countertop blender — hot liquid expands, so never fill past halfway and vent the lid.
5. Pour back into a saucepan and warm over medium heat. Stir in the nutmeg and taste for salt.
6. Ladle into bowls and scatter the pumpkin seeds over the top for crunch.

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