Roasted Butternut Squash Soup

 


Description: Roasted Butternut Squash Soup is a delicious and comforting dish that highlights the natural sweetness and rich flavor of butternut squash. This soup is perfect for chilly days, offering a warm and satisfying bowl of goodness. Roasting the butternut squash enhances its sweetness and adds a depth of flavor that pairs perfectly with aromatic spices like cinnamon, nutmeg, and a hint of cayenne pepper. A touch of cream adds a luxurious velvety texture, making each spoonful a delightful experience. Garnished with a sprinkle of fresh herbs and a drizzle of olive oil, this soup is both visually appealing and incredibly tasty.

Roasted Butternut Squash Soup

Ingredients:

1 large butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
Salt and pepper to taste
1 large onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper (optional)
1/2 cup heavy cream or coconut milk

Fresh parsley or chives, chopped (for garnish)

Instructions:

Roast the Squash: Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized.

Sauté the Onion and Garlic: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Combine Ingredients: Add the roasted butternut squash to the pot along with the vegetable broth, ground cinnamon, ground nutmeg, and cayenne pepper (if using). Bring to a boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to meld together.

Blend the Soup: Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.

Add Cream: Stir in the heavy cream or coconut milk, and season with additional salt and pepper to taste. Heat the soup gently over low heat until warmed through.

Serve: Ladle the soup into bowls and garnish with fresh parsley or chives. Serve hot.

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