Butternut Squash Soup Recipe
Recipe information
Make Butternut Squash Soup in just 1h . Maple-roasted butternut squash, spiced pumpkin seeds, crispy leeks
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Ingredients
Soup Base
Spiced Pumpkin Seeds
Crispy Leeks
Making the Soup
1. Roast the Squash
Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, maple syrup, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. Cook the Base
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent. Add the roasted butternut squash and vegetable broth. Bring to a simmer and cook for 10 minutes.
3. Blend the Soup
Use an immersion blender to puree the soup until smooth. Stir in the ground nutmeg and adjust seasoning if necessary. Keep warm while preparing the toppings.
Preparing the Toppings
4. Make the Spiced Pumpkin Seeds
In a skillet, heat olive oil over medium heat. Add pumpkin seeds, paprika, cayenne, and salt. Cook while stirring for about 5-7 minutes until the seeds are toasted and fragrant. Remove from heat and set aside.
5. Fry the Crispy Leeks
Dredge sliced leeks in flour and shake off excess. In a large pot, heat vegetable oil to 350°F (175°C). Fry the leeks in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels and season with salt.
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