This silky smooth roasted butternut squash soup is full of amazingly comforting and delicious flavors!

As the weather is slowly getting colder, soups are back on our tables.

Roasted butternut squash soup is healthy and super easy to prepare with only a few tasty ingredients. The first step is to roast the butternut squash and onion. Roasting the butternut squash brings out the sweetness and richness of the squash. Once this is done, it take less than 10 minutes to finish it up.

I found the recipe on Donna Hay’s website but I tweaked it slightly. I left out the cream as I felt the soup was smooth and creamy enough on its own without adding unnecessary fat.

The measurements for the vegetable stock are an approximation, you can adjust them to your liking. If you prefer a thinner soup add more, less if you want a thicker consistency.

I topped the roasted butternut squash soup with a dollop of sour cream. Feel free to use different toppings: roasted squash seeds, toasted walnuts or pecans, a dash of cayenne pepper, a drizzle of maple syrup or croutons.

Enjoy it as a warming meal with a fresh baguette and a salad or as a lovely entrée to serve to your guests.

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