Butternut Squash Soup
Prepare a creamy butternut squash soup using roasted squash, onions, and garlic, blended with chicken broth and cream.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Butternut Squash (peeled, seeded, and cubed) | 1.5 | Kg |
| Onion (chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Olive Oil (for roasting) | 2 | Tbsp |
| Chicken Broth (low sodium) | 1 | Liter |
| Heavy Cream (whole milk based) | 250 | Ml |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Nutmeg (ground) | 0.25 | Tsp |
Instructions
- Preheat the oven to 200 degrees Celsius.
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet.
- Roast the squash in the preheated oven for 25-30 minutes until tender and slightly caramelized.
- In a large pot, sauté the chopped onion and minced garlic in a little olive oil over medium heat until the onion is translucent.
- Add the roasted squash to the pot along with the chicken broth. Bring to a simmer.
- Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender.
- Stir in the heavy cream and ground nutmeg. Adjust seasoning with additional salt and pepper if needed.
- Simmer the soup for another 5 minutes, then serve hot.
Kitchen equipment
Immersion Blender