Roasted Butternut Squash Soup – Legend of the Fall
This creamy roasted butternut squash soup is rich, comforting, and effortless thanks to pressure cooking, perfect for cozy fall evenings.
Equipment
- 1 Large pot for cooking soup
Ingredients
Main Ingredients
- 1 Butternut squash 2-3 pounds, halved
- 1 tablespoon Olive oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 4 cups Chicken broth or vegetable broth for vegetarian
- 0.5 cup Heavy cream
- to taste Salt
- pinch Cayenne pepper optional
Instructions
Instructions
- Preheat your oven to 400°F to prepare for roasting the squash.
- Place the squash halves cut-side down on a baking sheet and roast for 45 minutes until tender.
- Scoop out the roasted squash flesh and set it aside.
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook about 5 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Add roasted squash and chicken broth to the pot.
- Bring everything to a boil, then reduce to a simmer for 10 minutes.
- Puree the soup using an immersion blender or regular blender in batches until smooth.
- Stir in heavy cream, season with salt and cayenne pepper. Simmer for another 5 minutes and serve.
Notes
Serve with crusty bread or a fresh salad for a complete cozy meal. Can be stored in fridge for 4 days or frozen for 3 months.