Savory Roasted Butternut Squash Soup Recipe
Hello Autumn! silky smooth and blended
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Ingredients
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Soup Base
Garnish
Method
Preparation of Ingredients
- 1
Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and drizzle with 1 tablespoon of olive oil. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender. Remove from oven and let cool slightly before scooping the flesh out.
- 2
Cooking the Soup
- 3
- 4
Combine Ingredients
Add the roasted butternut squash flesh to the pot along with the vegetable broth, salt, black pepper, nutmeg, and cinnamon. Stir to combine.
- 5
Simmer the Soup
Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes to allow the flavors to meld.
Blending and Finishing
- 6
Blend the Soup
Using an immersion blender, blend the soup until it is completely smooth. Alternatively, you can carefully transfer the soup to a blender in batches. If using a blender, allow the soup to cool slightly before blending to prevent splattering.
- 7
Add Cream
Stir in the heavy cream or coconut milk, and heat gently on low for an additional 5 minutes.
Garnish and Serve
- 8
Garnish
Ladle the soup into bowls and garnish with pumpkin seeds and fresh parsley before serving.
- 9
Serve
Enjoy your silky smooth Savory Roasted Butternut Squash Soup hot!