Recipe: Perfect Roasted Butternut Soup

Roasted Butternut Soup. This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes.

Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. This is definitely the easiest and best way to make rich-tasting butternut squash soup, without having to peel and dice a large, awkwardly shaped vegetable. You can have Roasted Butternut Soup using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Roasted Butternut Soup

1. You need 1 kg of Butternut, cubed.
2. Prepare 4 Cloves of Garlic.
3. You need 1 of Onion.
4. You need 1 Litre of Chicken Stock.
5. You need 5 Sprigs of fresh Thyme.
6. You need 250 ml of Cream.
7. Prepare of Salt.
8. It's of Pepper.
9. Prepare of Olive Oil.

You start by cutting the squash in half lengthwise and roasting it in a hot oven. Peel the squash with a vegetable peeler. Place in a large bowl and season with salt and pepper. Peel and chop the butternut squash and carrots.

Roasted Butternut Soup instructions

1. Preheat oven to 200 degrees celcius..
2. Place butternut cubes, quartered onion and unpeeled cloves of garlic in a roasting dish lined with baking paper. Give a good drizzle of olive oil and season well with sea salt and black pepper. Roast until butternuts are soft and slighly charry (about 40 mins). I bought my butternuts sliced already, but if you only have whole butternuts, save yourself the effort of peeling and chopping and cut them into quarters with the seeds removed, this takes about an hour to roast..
3. Once butternut is cooked, remove the onion and saute in some butter with fresh thyme until slightly caramelised and soft..
4. Remove thyme sprigs from pot and strip off all the little leaves. Discard the sprigs and add the leaves back into the pot..
5. Add butternut (remove skins if using whole butternuts) to pot. Squeeze the roasted garlic from it's skin and add to pot..
6. Add chicken stock and bring to a simmer. Add cream and puree with a stick blender until smooth..
7. Serve with fresh bread and a drizzle of cream. Optional: add crispy bacon bits and/or blue cheese crumbles as a garnish. 🤤.

Place into a bowl with the olive oil, salt, black pepper, thyme and basil and toss together until the vegetables are coated in the oil and spices. As the cold nights draw in, out come my soup pans and with them the need to eat deliciously warming soups. And this roasted butternut squash soup, made even creamier with coconut and warmed up with cardamom and ginger is a huge favourite. Roasting veggies is one of my favorite preparation methods, so it should come as no surprise that I opted for a roasted butternut squash soup over a more traditional stovetop butternut squash soup. That earthy, roasted flavor gets me every time.

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