Roasted Butternut Squash Soup
Equipment
- 1 Baking sheet
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
Ingredients
- 1 medium butternut squash peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 teaspoon ground nutmeg
- 1/4 cup heavy cream
- pumpkin seeds optional, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast the squash in the oven for 25-30 minutes until tender and caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the roasted squash to the pot along with the vegetable broth and nutmeg.
- Bring the mixture to a simmer and cook for 10 minutes.
- Remove the pot from heat and let it cool slightly.
- Using a blender or immersion blender, puree the soup until smooth.
- Stir in the heavy cream and heat the soup gently over low heat.
- Serve the soup hot, garnished with pumpkin seeds if desired.
Notes
For best results, ensure that the butternut squash is evenly cut to allow for uniform roasting, which enhances the soup's flavor. Adjust the seasoning to taste and consider adding a pinch of cayenne pepper for a bit of heat. If the soup is too thick for your liking, add more broth to achieve your desired consistency.
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