A Healthy and Nutritious Butternut Squash Soup Packed with Flavour
I have been making Roasted Butternut soup for about five years now. It’s such a wholesome soup, and roasting the butternut squash in spice enhances the overall taste so much.
It’s so thick and creamy, yet without added cream, and so very healthy. I have served this as a starter at numerous dinner parties, and people are amazed when I say there is no cream in this recipe,, apart from a little swirl of creme fraiche or Greek yoghurt on the top (by all means, use cream for the swirl). I usually serve it with crusty bread; however, it is filling.
For this soup, I made my own vegetable stock, but if you do not have time, use vegetable stock cubes. This soup is not just for Autumn; it’s a versatile dish that can be enjoyed all year round. So, whenever you come across this recipe, feel free to give it a try and get creative with your own variations.
If you like this recipe, you might like
Roasted Butternut Squash Risotto
Slow-roasted Duck Shepherds Pie
Mary’s onion soup -so good
If you have any recipes or your own favourite recipes that you would like featured, please let me know.
Roasted Butternut Squash soup
Ingredients
- 1 x butternut squash, about 1kg, peeled and deseeded
- 2 tbsp olive oil
- 2 med onions, diced
- 850ml hot vegetable stock
- 1 Tsp of Tumeric powder
- 2 tsp of cumin powder
- a pinch of fennel seeds
- a pinch of chilli flakes
- 1 Tbsp of crème fraîche,
Instructions
Peel and deseed the butternut squash and roughly cube it. Heat a baking tray in the oven at 200 degrees with olive oil and add the turmeric, cumin, and chilli flasks.
Once the oil is hot, add the cubed butternut squash and coat it with the spiced oil. Season with salt and pepper.
Roast for about 20 minutes or until the butternut is soft and nicely coloured.
In the meantime, chop the onions and gently fry them in a separate pan until soft. Also, heat vegetable stock in a large saucepan big enough to hold the butternut squash and onions.
Once the onions have softened and the butternut squash has cooked add the stock and gently simmer for 15 minutes, add a knob of butter, then blend to a thick and smooth consistency, a quick taste to check seasoning and your ready to serve.
Serve in a bowl, adding a swirl of creme fraiche and a sprinkling of chopped herbs. I like chopped chives or coriander.
There you have it, once you have made this soup I’m sure it will be a keeper in your recipe repertoire.
