Roasted Butternut Squash Soup Recipe
Garnished with pumpkin seeds and a drizzle of truffle oil.
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Ingredients
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Vegetables
Liquids
Seasoning
Garnish
Method
Preparation
- 1
Preheat the oven to 400°F (200°C).
- 2
Peel and cube the butternut squash into roughly 1-inch pieces.
- 3
- 4
Mince the garlic cloves.
Roasting
- 5
In a large bowl, toss the butternut squash, onion, carrot, and garlic with olive oil, salt, black pepper, and thyme until evenly coated.
- 6
Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes or until tender and caramelized, stirring halfway through.
Blending
- 7
Once the vegetables are roasted, transfer them to a large pot.
- 8
Add the vegetable broth and ground nutmeg to the pot.
- 9
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the mixture to a blender in batches.
Serving
- 10
Taste and adjust the seasoning if necessary.
- 11
Serve the soup hot, garnished with a drizzle of truffle oil and a sprinkle of pumpkin seeds.