Roasted Butternut Squash Soup

Rich, velvety, and full of cozy flavor, this Roasted Butternut Squash Soup is the ultimate fall comfort food. Sweet roasted squash is blended with onions, garlic, and broth, then finished with Borsari Savory Seasoning for the perfect balance of sweet and savory. Serve it as a starter for a holiday meal or enjoy it with crusty bread for a simple, warming dinner.

Prep Time: 15 mins
Cook Time: 45 mins
Servings: 4 - 6

Ingredients

• 2 medium butternut squash, peeled, seeded, and cubed
• 3 Tbsp Borsari Olive Oil, divided
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream or coconut milk (optional for creaminess)
• 2 tsp Borsari Savory Seasoning
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions

1. Roast the squash: Preheat oven to 400°F. Toss cubed squash with 2 Tbsp Borsari Olive Oil, salt, and pepper. Spread on a baking sheet and roast for 25 to 30 minutes, until tender and caramelized.
2. Sauté aromatics: In a large pot, heat remaining olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook 1 more minute.
3. Build the soup: Add roasted squash, broth, and Borsari Savory Seasoning. Simmer for 10 minutes to blend flavors.
4. Blend until smooth: Use an immersion blender (or carefully transfer to a blender in batches) to puree until silky smooth. Stir in cream or coconut milk if using. Adjust seasoning with salt and pepper.
5. Serve: Ladle into bowls, garnish with thyme or parsley, and enjoy warm.

Pro Tips

• Roasting the squash first adds extra sweetness and depth of flavor.
• For a spicy kick, add a pinch of cayenne pepper or chili flakes while simmering.
• Top with toasted pumpkin seeds or a swirl of cream for presentation.