Description
This butternut squash soup is made by roasting cubed butternut squash until caramelized, then blending it with onions, garlic, and vegetable stock for a smooth, creamy texture. A touch of cream or crème fraîche adds richness, while herbs and spices create depth and warmth.
Ingredients
For the Soup:
- Butternut squash (1 large, about 1kg, peeled and cubed) – Naturally sweet and creamy.
- Olive oil (2 tbsp) – Helps caramelize the squash.
- Onion (1 large, chopped) – Adds a savory depth.
- Garlic cloves (2, minced) – Enhances the flavor.
- Vegetable stock (1 liter) – Forms the soup base.
- Double cream or crème fraîche (150ml, optional) – Adds richness.
- Salt and black pepper (to taste) – Essential for seasoning.
For Additional Flavor (Optional):
- Ground nutmeg (¼ tsp) – Adds warmth.
- Thyme (1 tsp, fresh or dried) – Complements the squash.
- Chili flakes (¼ tsp, optional) – Adds a subtle kick.
- Pumpkin seeds (for garnish, optional) – Adds crunch.
Equipment Needed
- Baking tray – For roasting the squash.
- Large pot or saucepan – For simmering the soup.
- Blender or immersion blender – For achieving a smooth texture.
- Ladle – For serving the soup.
Instructions
Step 1: Roast the Butternut Squash
- Preheat the oven to 200°C (400°F).
- Place the cubed butternut squash on a baking tray.
- Drizzle with olive oil, season with salt, black pepper, and thyme, and toss to coat evenly.
- Roast for 25-30 minutes, turning once, until soft and caramelized.
Step 2: Prepare the Soup Base
- In a large pot, heat 1 tbsp olive oil over medium heat.
- Add the chopped onion and cook for 5 minutes, until soft and translucent.
- Stir in the garlic and cook for another minute until fragrant.
Step 3: Blend the Soup
- Add the roasted butternut squash to the pot and pour in the vegetable stock.
- Simmer for 5-7 minutes to combine flavors.
- Blend the soup using an immersion blender or transfer it to a blender in batches.
Step 4: Finish and Serve
- Stir in the double cream or crème fraîche (if using) for a creamy finish.
- Adjust seasoning with salt, black pepper, and nutmeg.
- Ladle into bowls and garnish with pumpkin seeds, a swirl of cream, or chili flakes.