Roasted Butternut Squash Soup

How to make Roasted Butternut Squash Soup?

Hello World, I’m sure many of us love pumpkin soup and here I’m sharing one of my favourite recipe of creamy, rich and flavourful roasted pumpkin (butternut squash) soup. This is my favourite soup specially during winter. I prefer butternut squash then a regular pumpkin because its sweeter, flavourful and more nutritious.

What is Butternut Squash?

There are over hundred varieties of pumpkins and Butternut squash is one of that. It’s a type of winter squash, grows on a vine. It has yellowish skin and orange fleshy pulp, nutty and sweet in taste. This is vastly used in culinary as a vegetable mostly in winter. It can be roasted, sauteed, or pureed for soups. In some cuisine it’s used for desserts and pastries too.

Nutritional facts of Butternut Squash

Butternut squash is very healthy and nutritious vegetable. It’s not only tasty but also full of vitamins, fiber and antioxidants.

One cup (210g) of cooked butternut squash has around 85 Calories

Protein: 2-3 grams

Carbohydrate: 22-25 grams

Fiber: 7-8 grams

Vitamin A: 460% of the Reference Daily Intake (RDI)

Vitamin C: 52-55% of RDI

Vitamin E: 13-15% of RDI

Vitamin B1, B3, B6, B9: 10% of RDI

Magnesium: 15% of RDI

Creamy Butternut squash Soup Recipe

It’s very easy and simple recipe, anyone can make it in few easy steps. Here is all what we need for healthy and tasty Butternut squash soup:

Ingredients

1 medium size Butternut squash

1 pc Yellow onion

1 tbsp minced garlic

2 tbsp olive oil

Pinch of nutmeg

Few sprigs of thyme

5 tbsp cooking cream (optional)

2 tbsp butter (optional)

Salt and freshly grounded pepper to taste

Toasted pumpkin seeds for garnish

Instructions to make Roasted Butternut Squash Soup

1. Preheat the oven to 180 degrees C.
2. Cut the butternut squash lengthwise in half. Remove the seeds.
3. Season the squash with salt, pepper olive oil, sprinkle some thyme on top.
4. Roast for 20-25 minutes or until soft.
5. Scoop out all the pulp and discard the skin.
6. Heat some olive oil in a pan, sweat down the thinly sliced yellow onion and garlic.
7. Once the onion light golden in colour add the roasted squash, cook for 3-4 minutes.
8. Add vegetable stock or water, cook for another 10-15 minutes. Flavour with some thyme and pinch of nutmeg powder.
9. Add some cream, cook for another few minutes.
10. Blend and strain with a fine chinois to get a smooth consistency.
11. To give it more flavour, burn the butter and add it to soup, give a quick blend with hand blender before serving to get a smooth and velvety texture.

Chef’s Tips

• Cream and butter can be skipped to make it more healthier and Vegan version.
• Coconut cream is a best substitute to add for vegans.
• To prevent the self life don’t add cream and butter if you wish to keep the puree for another 2-3 days.
• Don’t add cream if you wish to freeze some portions of this soup for next few days. Defrost well, reheat and then add cream, give a quick blend before serving to make it more fluffy.

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