Description
A warm, creamy soup made by roasting butternut squash and blending with aromatic vegetables and broth.
Ingredients
- 1 medium butternut squash (about 1.0‑1.5 kg), peeled, seeded, and cubed
- 2 tablespoons extra virgin olive oil (divided)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups (≈ 1 L) vegetable broth (or chicken broth)
- ½ teaspoon ground nutmeg
- Salt and pepper, to taste
- Optional garnish: chopped fresh parsley or sage, drizzle of cream or olive oil, toasted seeds or nuts
Instructions
- Preheat oven to 200 °C (≈ 400 °F).
- Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper, then spread on a baking sheet.
- Roast the squash for 25‑35 minutes, or until tender and lightly caramelized.
- Meanwhile, in a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook 1 more minute.
- Add the roasted squash, broth, and nutmeg. Bring to a simmer and cook 5‑10 minutes to let flavors meld.
- Blend the mixture until smooth (using an immersion blender or in batches in a countertop blender). If too thick, add a splash more broth or water.
- Taste and adjust seasoning with more salt, pepper, or nutmeg as needed.
- Serve hot, garnished as desired.
Notes
- You can make the soup ahead: cool and store in the fridge up to 4 days or freeze in portions up to 3 months.
- For a richer version, stir in a bit of cream, coconut milk, or butter after blending.
- Add spices or flavor twists like ginger, smoked paprika, or curry powder for variation.
- Roasting the squash (versus boiling) enhances sweetness and depth of flavor.
Nutrition
- Serving Size: 1 bowl (≈ 1 cup / 250‑300 ml)
- Calories: ≈ 200‑280 kcal
- Cholesterol: 0 mg
