Cozy Fall Butternut Squash Soup

As the leaves turn golden and the air grows crisp, nothing warms the soul quite like a bowl of creamy butternut squash soup. This recipe combines the natural sweetness of roasted squash with aromatic herbs and a touch of cream for pure comfort.

Ingredients

• 1 large butternut squash (about 3 lbs)
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. Roast the Squash: Preheat your oven to 400°F. Cut the butternut squash in half lengthwise, remove seeds, and brush with olive oil. Place cut-side down on a baking sheet and roast for 45 minutes until tender.

2. Sauté Aromatics: While the squash roasts, heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute.

3. Blend: Once the squash is cool enough to handle, scoop out the flesh and add it to the pot with the aromatics. Add vegetable broth and bring to a simmer. Use an immersion blender to puree until smooth.

4. Finish: Stir in heavy cream and season with salt and pepper. Simmer for 5 more minutes.

5. Serve: Ladle into bowls and garnish with fresh thyme leaves and a drizzle of cream.

This soup freezes beautifully, so make a double batch for easy weeknight dinners!