Roasted Butternut Squash Soup

super easy

Warm, comforting, and bursting with the rich flavours of roasted butternut squash, this Roasted Butternut Squash Soup is the perfect dish to cozy up with on a chilly day. Velvety smooth and delicately seasoned with aromatic spices, this soup is a delightful balance of sweet and savoury that will tantalize your taste buds. With its vibrant orange hue and enticing aroma, it not only satisfies your hunger but also adds a touch of elegance to any meal. Whether you’re looking for a satisfying appetizer or a hearty main course, this recipe is sure to become a fall and winter favourite. So, grab your apron, preheat your oven, and let’s dive into the deliciousness of Roasted Butternut Squash Soup! 

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Ingredients

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1 large butternut squash
1 tablespoon olive oil
1 onion, chopped
2 cloves of garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and pepper to taste
Optional toppings: toasted pumpkin seeds, fresh herbs, or a drizzle of cream

Directions

1.

Preheat the oven to 400°F (200°C).

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2.

Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for about 45 minutes or until the squash is tender and easily pierced with a fork.

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3.

Once the squash is roasted, remove it from the oven and let it cool slightly. Use a spoon to scoop out the flesh from the skin and set aside.

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4.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 5 minutes.

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5.

Add the roasted butternut squash flesh to the pot, along with the vegetable broth, ground cumin, ground cinnamon, and ground nutmeg. Stir well to combine.

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6.

Bring the soup to a simmer and let it cook for about 15-20 minutes to allow the flavours to meld together. Stir occasionally.

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7.

Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy. If using a regular blender, blend in batches and be cautious of the hot liquid.

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8.

Return the soup to the pot and season with salt and pepper to taste. If the soup is too thick, you can add more vegetable broth to achieve your desired consistency.

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9.

Heat the soup over low heat until warmed through.

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10.

Ladle the roasted butternut squash soup into bowls and garnish with your choice of toppings, such as toasted pumpkin seeds, fresh herbs, or a drizzle of cream.

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11.

Serve the soup hot and enjoy!

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Notes

Feel free to adjust the seasonings and consistency to suit your taste preferences. You can also experiment with additional ingredients like ginger, coconut milk, or apple for added flavour variations. Happy cooking!

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