Roasted Butternut Squash Soup
It's ultimate comfort experience with this luscious roasted buttrnut squash soup recipe. This velvety concoction is a blend of roasted butternut squash, sautéed onion, minced garlic, and a zing of freshly grated ginger. A touch of heavy cream adds a luxurious creaminess, while a drizzle of maple syrup brings in a hint of natural sweetness. For those seeking a twist, the chipotle chili powder lends a smoky kick that dances on your taste buds. To elevate from good to gourmet, choose from an array of garnishes: the satisfying crunch of pumpkin or sunflower seeds, the irresistible charm of toasted croutons, or the delicate crispness of fried sage leaves. This roasted butternut squash soup is more than a dish; it's a heartfelt embrace on a chilly day, a soul-soothing potion that wraps you in its warmth.
Equipment
- Heavy bottomed pot
- Immersion Blender or blender
Ingredients
- 1 medium butternut squash 4-5 cups, peeled, seeded and chopped
- 1 onion sliced
- 5 cloves garlic peeled, whole
- 4 slices proscuitto
- 1 1 inch piece of ginger grated
- 3 C chicken or vegetable stock
- ½ C heavy cream
- 2 tablespoon maple syrup
- ¼ teaspoon chipotle chili powder optional
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Toss chopped butternut squash, onion, and garlic cloves with olive oil, salt, and pepper. Roast for about 30 minutes, until tender and slightly caramelized.
- In a pot, sauté grated ginger, cook for about a minute.
- Add roasted squash, onions and garlic to the pot. Pour in chicken or veg stock. Simmer for 15-20 minutes.
- Use an immersion blender or stand blender to puree the soup until smooth.
- Stir in heavy cream, maple syrup, salt, pepper and chipotle chili powder. Simmer for an additional 5 minutes.
- For garnish, toast seeds and croutons in a dry pan. Fry sage leaves until crispy.
- Serve the soup hot, topped with your choice of garnishes.
Video
Notes
- Adjust the chipotle chili powder according to your spice preference.
- For an extra velvety texture, use an immersion blender directly in the pot.
- Make it vegan by substituting vegetable stock and coconut milk for cream.
- Soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently.
Nutrition
Serving: 250gCalories: 211kcalCarbohydrates: 28gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 27mgSodium: 631mgPotassium: 684mgFiber: 3gSugar: 11gVitamin A: 13634IUVitamin C: 29mgCalcium: 95mgIron: 1mg
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