# Roasted Butternut Squash Soup

A creamy and comforting roasted butternut squash soup, seasoned with sage, rosemary, and ginger.

- Servings: 4 servings
- Category: Dinner
- Diet: vegetarian
- Language: en

## Ingredients

- 1 medium onion
- 4 clove garlic
- 2 medium butternut squash, peeled and cubed
- 5 tbsp olive oil
- 2 tsp salt
- 1/2 tsp pepper
- 2 tbsp fresh sage, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 2 tsp ginger, crushed
- 5 cup vegetable broth
- 3/4 cup heavy cream
- for serving bread (optional)

## Instructions

1. Preheat oven to 450.
2. Roughly chop onion, garlic, and squash and place on a sheet pan. Drizzle on 3tbsp olive oil and season generously with salt and pepper. Place in oven and cook until veggies soften and it starts to brown on top.
3. In a large heavy pot, warm 2tbsp oil over medium-high heat. Add roasted veggies and the finely chopped herbs and ginger and cook for 5-7 minutes, stirring occasionally.
4. Add vegetable broth and bring to a boil. Turn heat down and simmer for another 8-10 minutes.
5. Using an immersion blender or standing blender, puree the soup until no chunks remain. Stir in heavy cream and simmer for 3-5 minutes. If soup feels too loose, continue simmering uncovered until the soup reduces slightly and thickens.
6. Serve with a crusty baguette or your favorite warmed bread.

## Equipment

- sheet pan
- large heavy pot
- immersion blender

## Source

- Original video: https://www.instagram.com/reels/Ddl8gYVuwyy/
- Creator: Sarah Hayroyan
- Recipe page: https://www.cliprecipe.com/recipe/8364721b-0b04-4c60-b671-7dc4025abf3e
- Extracted: 2026-09-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt