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Roasted Butternut Squash Soup
This velvety Roasted Butternut Squash Soup is a celebration of fall flavors, blending the sweetness of caramelized squash with aromatic spices. Roasting enhances the depth of the squash, while the addition of nutmeg and a splash of cream creates a comforting dish that warms the soul. Perfect as an appetizer or a light meal, this soup is sure to impress your guests and become a staple in your autumn repertoire. Historically, butternut squash has been cultivated for centuries, dating back to the indigenous peoples of the Americas, who valued its nutritional benefits and long storage life.
Ingredients
- Butternut squash
- 1 large, halved and seeds removed
- Olive oil
- 2 tablespoons, divided
- Onion
- 1 medium, diced
- Garlic
- 4 cloves, minced
- Vegetable broth
- 4 cups
- Heavy cream
- 1/2 cup
- Nutmeg
- 1/4 teaspoon, freshly grated
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the butternut squash halves on the baking sheet, cut side up. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 50-60 minutes, or until the squash is tender and caramelized.
- While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
- Once the squash is roasted, scoop out the flesh and add it to the pot with the onions and garlic. Pour in the vegetable broth, add the nutmeg, and season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend in batches until creamy.
- Stir in the heavy cream and gently heat through. Adjust seasoning to taste, then serve warm.
Tips
- For an extra touch, top the soup with roasted pumpkin seeds or a drizzle of balsamic reduction.
- Feel free to add a pinch of cayenne pepper for a hint of heat or a tablespoon of maple syrup for added sweetness.
Dietary Information
Servings: 6 Dish Type: Soup Prep Time: 15 minutes Cook Time: 60 minutes Calories: 250 Fat: 12g Carbs: 30g Protein: 3g Sodium: 600mg Sugar: 5g
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