Roasted Butternut Squash Soup Recipe
Pumpkin Seeds, Pomegranate, Creme Fraiche, Lime Leaf
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place them cut side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for about 45 minutes or until tender and caramelized.
- 2
Soup Preparation
- 3
Combine Ingredients
Once the butternut squash is roasted, scoop the flesh out of the skin and add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth and coconut milk. Add the lime leaves to the pot.
- 4
Simmer the Soup
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes. This will allow the flavors to meld together.
- 5
Blend the Soup
After simmering, remove the lime leaves and use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a countertop blender in batches. Adjust the seasoning with salt and pepper to taste.
Serving
- 6
Garnish and Serve
Ladle the soup into bowls and top each serving with a dollop of crème fraîche, a sprinkle of pumpkin seeds, and a handful of pomegranate seeds for a fresh crunch. Serve hot.
