Boursin Butternut Squash Soup
This creamy Boursin Butternut Squash Soup blends roasted squash with garlic, herbs, and Boursin cheese for a velvety, flavorful fall dish. Perfect for cozy dinners, holiday gatherings, or meal prep!
Servings: 4 servings
Calories: 367kcal
Ingredients
- 1 small to medium butternut squash peeled and cut into 1" chunks
- 1 small yellow onion cut into chunks
- 2 carrots peeled and cut into 1" pieces
- 6 sage leaves
- 2 tablespoon olive oil
- 3 cloves garlic minced
- 1 wheel Boursin cheese
- 4-5 cups vegetable broth
- ⅓ cup half and half
Instructions
- Preheat the oven to 425 degrees F.
- Prep your veggies and garlic, and add them to a 9x13" baking dish.
- Drizzle with olive oil, season with salt and pepper, and toss to combine.
- Nestle the wheel of Boursin in with the vegetables.
- Cover with foil and bake for 40 minutes.
- Transfer the mixture to a large soup pot along with the broth.
- Blend with an immersion blender. Alternately, you can do this in a blender.
- Heat over medium heat and bring to a simmer.
- Stir in the half and half.
- Serve and enjoy!
Video
Nutrition
Calories: 367kcal | Carbohydrates: 33g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 46mg | Sodium: 1216mg | Potassium: 834mg | Fiber: 5g | Sugar: 11g | Vitamin A: 25988IU | Vitamin C: 44mg | Calcium: 158mg | Iron: 2mg