This butternut squash soup is sweet, savory, and delightfully nutty with a rich buttery texture and vivid orange hue. Better yet, it’s a great way to enjoy the abundance of butternut squash available this time of year.
Although you can find it year-round, peak season runs from early fall through winter, so now is the perfect time to enjoy! Just roast the squash until soft and caramelized, sauté some aromatics in a pot, bring everything together with the help of some broth, and before you know it, the soup is ready.
All there’s left to do is fill a bowl to the rim, add your favorite garnishes, and eat!
With precise apple slices with buttery cinnamon oat toppings and a dollop of vanilla ice cream, this Apple Crip dish is the finest fall dessert.
Ingredients:
Instructions:
Preheat oven to 220 degrees Celsius and line a baking sheet with parchment paper.
Meanwhile, trim the top and bottom of the squash, cut in half widthwise, and remove the skin with a sharp knife. Then, halve each squash half and spoon out the seeds. Cut squash into 3-centimeter chunks.
Peel the carrots and cut them into 3-centimeter chunks.
Transfer the squash and carrots to the parchment-lined sheet. Season with salt and black pepper, then drizzle with two tablespoons of olive oil. Toss and spread in an even layer.
Roast for 40 minutes or until tender and caramelized. Toss halfway through cook time.
Once the squash and carrots are roasted, heat the remaining oil in a pot over medium heat. Sauté the onion for 4-5 minutes.
Toss in the garlic and ginger. Sauté for another minute, then add the roasted butternut squash, carrots, and bay leaves.
Pour in the broth and bring to a boil.
Reduce to a simmer, cover, and simmer for 15 minutes.
Remove the bay leaves and discard. Stir in the cinnamon and nutmeg.
Blend soup with an immersion blender or stand blender until smooth. If using a stand blender, remove the blender’s lid insert and hold a kitchen towel over the hole as you puree the soup. It is also important to blend in small batches to avoid hot soup splatter.
Ladle the butternut squash soup into bowls. Top with cream and pumpkin seeds and serve with a slice of bread, if desired.
Ingredients
Directions
Preheat oven to 220 degrees Celsius and line a baking sheet with parchment paper.
Meanwhile, trim the top and bottom of the squash, cut in half widthwise, and remove the skin with a sharp knife. Then, halve each squash half and spoon out the seeds. Cut squash into 3-centimeter chunks.
Peel the carrots and cut them into 3-centimeter chunks.
Transfer the squash and carrots to the parchment-lined sheet. Season with salt and black pepper, then drizzle with two tablespoons of olive oil. Toss and spread in an even layer.
Roast for 40 minutes or until tender and caramelized. Toss halfway through cook time.
Once the squash and carrots are roasted, heat the remaining oil in a pot over medium heat. Sauté the onion for 4-5 minutes.
Toss in the garlic and ginger. Sauté for another minute, then add the roasted butternut squash, carrots, and bay leaves.
Pour in the broth and bring to a boil.
Reduce to a simmer, cover, and simmer for 15 minutes.
Remove the bay leaves and discard. Stir in the cinnamon and nutmeg.
Blend soup with an immersion blender or stand blender until smooth. If using a stand blender, remove the blender’s lid insert and hold a kitchen towel over the hole as you puree the soup. It is also important to blend in small batches to avoid hot soup splatter.
Ladle the butternut squash soup into bowls. Top with cream and pumpkin seeds and serve with a slice of bread, if desired.