Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is a delightful autumn favorite that warms the heart and soul with its rich, velvety texture and subtle sweetness.
Servings: 4 servings
Calories: 200kcal
Ingredients
Main Ingredients
- 1 medium butternut squash
- 1 onion, chopped
- 2 cloves garlic, minced
- 950 ml vegetable or chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: cream for garnish
- Optional: herbs for seasoning (like thyme or sage)
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
- Carefully cut the butternut squash in half, scoop out the seeds, and brush the cut sides with olive oil. Place them cut-side down on a baking tray to roast.
- Roast the squash in the oven for about 30-40 minutes, or until it feels tender when pierced with a fork.
Cooking
- Once roasted, put a large pot on medium heat, add the remaining olive oil, and sauté the chopped onion and minced garlic until they become soft and fragrant.
- Scoop the roasted squash flesh into the pot, adding the broth along with salt and pepper to taste.
- Bring the mixture to a gentle simmer and let it cook for an additional 10 minutes for the flavors to meld.
- Using an immersion blender, or in batches with a regular blender, blend the soup until it’s silky smooth.
- Serve hot in bowls, optionally garnished with a swirl of cream and a sprinkle of fresh herbs.
Notes
For a touch of heat, add a pinch of cayenne pepper or chopped chili when sautéing the onions. Consider adding other vegetables like carrots or sweet potatoes for added nutrition. If you prefer a more textured soup, reserve some squash pieces before blending and stir them back in before serving. You can prepare the soup ahead of time and store it in an airtight container in the fridge for up to 4 days. Use vegetable broth for a vegan option.