It’s soup season! And what could be warmer than butternut squash soup.
Butternut squash is considered a superfood; it’s rich in vitamins, minerals, fibers, anti-inflammatory components and antioxidants.
It's a classic easy soup recipe but roasting the butternut squash will add much more flavor. It's vegan, vegetarian, gluten-free and perfect for any occasion during fall and winter season.
* If you do tolerate dairy, adding heavy cream will boost the creaminess flavor.
| Servings | Prep Time |
| 2 people | 20 minutes |
| Cook Time |
| 45 minutes |
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It’s soup season! And what could be warmer than butternut squash soup.
Butternut squash is considered a superfood; it’s rich in vitamins, minerals, fibers, anti-inflammatory components and antioxidants.
It's a classic easy soup recipe but roasting the butternut squash will add much more flavor. It's vegan, vegetarian, gluten-free and perfect for any occasion during fall and winter season.
* If you do tolerate dairy, adding heavy cream will boost the creaminess flavor.
|
Ingredients
- 500 g butternut squash
- 1 onion
- 1 small head garlic
- 500 ml Vegetable Broth
- 1 tbsp Fresh Ginger Grated
- 5 tbsp olive oil
- 5 Thyme stems
- Dried Thyme
- Salt & Pepper to taste
- Cayenne pepper Optional
- Pumpkin Seeds Optional
- 1/2 cup Heavy cream Optional
Servings: people
Instructions
Directions
- Preheat your oven to 200 degrees Celsius.
- Cut the butternut squash into cubes ( you can also roast the whole butternut squash without cutting it into cubes. Check Tips for instructions)
- Transfer into a baking tray the butternut squash, the onion sliced into 4 pieces and a head of garlic.
- Sprinkle with salt, pepper, dried thyme and coat with olive oil. For extra flavor, I like to add few stems of fresh thyme.
- Roast in the oven for around 25 to 30 minutes.
- In a cooking pot, add 2 tbsp. of olive oil and grate some fresh ginger.
- Once removed from the oven, add gradually to the pot the garlic, onion and butternut squash. Add the vegetable broth and simmer for few minutes.
- Purée the mixture to your desired consistency and adjust salt and pepper to taste.
- Pour the soup into bowls. You can add a squirt of lemon juice if you like a sour taste and garnish with dried thyme, cayenne pepper, pumpkin seeds...
Tips
- I am buying the butternut squash sliced into cubes. but you can roast it without cutting. Cut the ends of the butternut squash and slice it in half lengthwise. With a spoon remove the seeds and transfer to a baking tray; sprinkle the cut sides with salt, pepper and olive oil, then flip it down and roast for 50 to 60 minutes.
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