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roasted-butternut-squash-soup

Deliciously Roasted Butternut Squash Soup: A Warm Hug in a Bowl ♥

Enter the Roasted Butternut Squash Soup with a delightful twist. Most are familiar with the creamy allure of a typical butternut squash soup, but this recipe isn’t just any regular affair. By incorporating onions, an entire head of garlic, and carrots, each spoonful is a surprise, bringing forth unexpected layers of flavor and aroma
Servings 6
Total Time 1 hour 15 minutes

Ingredients

  • 5.5 lbs / 2.5 kg one large butternut squash weight given approximately
  • one medium onion
  • one medium carrot
  • one small head of garlic
  • 3 to 4 cups / 750 - 1000 ml vegetable broth
  • 1 tsp sweet paprika powder
  • salt and pepper to taste
  • 1/4 tsp ground nutmeg you can add more
  • 1/4 tsp dry thyme you can add more
  • 1/4 tsp dry rosmery you can add more

Garnishes - not essential, but a nice touch

  • heavy cream
  • parsley
  • roasted pumpkin seeds

Instructions

  • Using a sharp knife, trim off the ends of the butternut squash and cut it lengthwise in half. Remove the squash seeds with a regular spoon and an ice cream scoop, then drizzle the squash (flesh) with olive oil and sprinkle with pepper and salt.
    Tip: You can put the butternut squash in the microwave for 2 or 3 minutes. It will make it easier to cut.
  • Other vegetables were also added to the soup. Quarter one tomato, halve one onion, and cut one medium-sized carrot into smaller pieces. We will also add an entire roasted garlic bulb to the soup. Cut off the tip of the bulb. Drizzle all the vegetables with olive oil.
  • And now we will bake the vegetables. On a baking tray lined with parchment paper, place the butternut squash skin side up. Position the squash on the side of the tray to leave room for the other vegetables. First, bake the butternut squash for 30 minutes at 220 degrees Celsius (428 degrees Fahrenheit). After those 30 minutes, add the remaining vegetables to the tray and bake everything together for another 30 minutes. This roasted butternut squash is delicious, but a significant advantage is that the flesh can be easily removed.
  • Now you need to blend the vegetables. Use a spoon to remove the flesh from the butternut squash. You can blend the vegetables with a hand blender or a large jug blender. If you’re using a hand blender, transfer all of the butternut squash flesh along with the other vegetables to a pot, pour in the broth, and blend using the blender. If you’re using a large high-power jug blender, you’ll most likely need to blend the soup in two batches. Transfer the vegetables to the blender, pour in the broth, and blend. Pour in 3 or 4 cups of broth. If you want a slightly thinner soup, pour in 4 cups. I used exactly 3.5 cups.
  • Pour the blended soup from the jug blender into a pot, bring it to a boil, and season with spices. You can choose the spices and dried herbs that you like. I used nutmeg, pepper, salt, dried thyme, dried rosemary, and paprika powder. In the end, I added some cream, finely chopped parsley, and pumpkin seeds.