Roasted creamy butternut squash soup
Roast butternut squash and blend with cream, broth, and spices for a smooth soup.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Butternut Squash (peeled, seeded, and cubed) | 1 | Kg |
| Olive Oil (for roasting) | 2 | Tbsp |
| Yellow Onion (chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Vegetable Broth (low sodium) | 1 | Liter |
| Heavy Cream (whole milk based) | 250 | Milliliter |
| Nutmeg (ground) | 0.5 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Fresh Thyme (for garnish) | 1 | Bunch |
Instructions
- Preheat the oven to 200 degrees Celsius.
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized.
- In a large pot, sauté the chopped onion in a bit of olive oil over medium heat until translucent.
- Add the minced garlic to the pot and sauté for another minute.
- Add the roasted squash to the pot along with the vegetable broth.
- Bring the mixture to a simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and ground nutmeg. Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh thyme.
Kitchen equipment
Immersion Blender