Roasted Butternut Squash Soup (Print Version)
Caramelized butternut squash blended into a silky, aromatic soup with hints of garlic and optional warming spices.
# Ingredients:
01 -
1 medium butternut squash, peeled, seeded, and cut into chunks
02 -
2 tablespoons olive oil, divided (for roasting and finishing)
03 -
1 small onion, roughly chopped
04 -
2 cloves garlic, minced
05 -
4 cups vegetable broth or chicken broth
06 -
Salt and pepper, to taste
07 -
Optional: cinnamon or nutmeg, as desired
08 -
Drizzle of good quality olive oil, for finishing
# Steps to Follow:
01 -
Preheat your oven to 200°C (400°F). Spread the butternut squash chunks on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast in the oven for 30-35 minutes, or until the edges are golden and caramelized.
02 -
Heat a small amount of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5-7 minutes. Add the minced garlic and sauté for another minute until fragrant.
03 -
Once the squash is done roasting, add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for 10 minutes, stirring occasionally.
04 -
Use an immersion blender or carefully transfer the mixture to a blender. Blend until smooth and creamy. If using a regular blender, work in batches and slightly open the lid to release steam.
05 -
Season the soup with salt, pepper, and a pinch of cinnamon or nutmeg, if desired. Adjust to taste. Gently warm the soup for about 5 minutes until heated through.
06 -
Ladle the soup into bowls and drizzle with good quality olive oil for added richness. Optionally, garnish with a sprinkle of fresh herbs before serving. Enjoy!
# Additional Notes:
01 -
For a silkier texture, add a splash of cream or coconut milk before serving. This soup reheats well and is suitable for make-ahead meals.