Roasted Butternut Squash Soup
A warm and creamy roasted butternut squash soup that is perfect for cozy gatherings or a light lunch.
Equipment
- Baking Sheet
- Large Pot
- Immersion Blender
Ingredients
Vegetables
- 1 kg Butternut Squash Sliced in half and seeds removed
- 1 tsp Olive Oil For roasting and sautéing
- 1 medium Onion Diced
- 2 cloves Garlic Minced
Spices
- 1 tsp Curry Powder Optional
- ¼ tsp Ground Black Pepper Optional
- ½ tsp Garlic Powder Optional
- 900 ml Hot Water
- ½ tsp Salt
Instructions
- Preheat your oven to 200°C (400°F). Slice the butternut squash in half lengthwise, scoop out the seeds, and place cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 40-50 minutes until tender.
- In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Add minced garlic and sauté for an additional minute. If using, add curry powder, black pepper, and garlic powder.
- Once the squash is roasted, let it cool slightly, scoop out the flesh, and add it to the pot with the sautéed onion and garlic. Pour in the hot water and season with salt. Bring to a gentle simmer and cook for about 10 minutes.
- Blend the soup until smooth using an immersion blender. If using a regular blender, blend in batches, allowing steam to escape.
- Taste the soup and adjust seasoning as needed. If too thick, add more hot water to reach desired consistency.
- Serve hot, garnished with olive oil or pumpkin seeds. Pair with crusty bread or a fresh salad.
Notes
For extra flavor, roast the onion with the squash. Use fresh herbs for added fragrance. For creaminess, add coconut milk or cream at the end.