Roasted Butternut Squash and Potato Cream Soup

  • Difficulty: Medium
  • one hour
  • 4 servings

The weather is chilling and you need something to warm you up? Let’s make a delicious creamy soup! We’ve used roasted squash as the main ingredient, and mixed with some potato, to make the soup extra creamy. The soup is ready in about 1 hour, so if you’re cold now, you’ll warm up in no time!

Ingredients Needed for Roasted Butternut Squash and Potato Cream Soup

1 pound butternut squash, cubed
1 large potato, cubed
salt
pepper
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon vegetable oil
1 onion, thinly sliced
1 carrot, thinly sliced
1 celery stick, thinly sliced
1 teaspoon thyme
3 cups of vegetable stock

How to Cook Roasted Butternut Squash and Potato Cream Soup

  1. Add the cubed veggies in a large bowl.
  2. Season them with salt, pepper, and pour a small drizzle of olive oil. Mix well.
  3. Slide the tray into the oven for the next 25 minutes at 400 degrees F/200 degrees C.
  4. Heat a skillet over medium heat, add the butter in it and melt it. Add the vegetable oil, onion, carrot, and celery. Season with thyme, salt, and pepper.
  5. Cook the veggies for 2 minutes.
  6. Next, add the roasted veggies into the skillet.
  7. Pour the vegetable stock and simmer for 20 minutes.
  8. Next, move everything into the blender and blend until smooth.
  9. Optionally, serve the soup with sour cream!

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