Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup Recipe: A traditional soup recipe for fall and winter is butternut squash soup. However, we’re roasting the butternut squash today, which adds a ton of flavor and simplifies the preparation of the soup (since you don’t have to chop the squash).

 

Roasted Butternut Squash Soup Recipe

 

 

INGREDIENTS 

 

 

 

• Cut it in half. Set the oven temperature to 425°F (220°C). Cut off the butternut squash’s ends. Carefully cut the butternut squash in half lengthwise while holding it upright. Pro tip: Microwave the butternut squash for two to three minutes to make it easier to slice.

 

• Take out the seeds. To remove the seeds and membrane, use a spoon.

 

• Roast after seasoning. Place the butternut squash, cut-side up, on a baking dish, brush with oil, and season with salt and pepper. After that, roast the butternut squash for 60 minutes with the cut side facing downward.

 

• Include the onion. Once the onion has been chopped for thirty minutes, place it cut side down on the baking dish and lightly oil it. After cooking for a further half hour, take the baking tray out of the oven.

 

• Mix the soup. When the butternut squash is cold enough to handle, remove the flesh with a large spoon and place it in a powerful blender. Take off the onion’s outer layer and place it in the blender with the ginger, garlic, nutmeg, maple syrup, and vegetable broth. To reach the right consistency,

 

• start with three cups of vegetable broth and add more as needed. Blend until creamy, about one to two minutes on high. If necessary, add extra salt and pepper after tasting the soup. Optional: although this recipe is dairy-free, if you can tolerate dairy, you can increase the richness by blending in a tablespoon or two of fresh butter.

 

• Assist. Transfer the soup into dishes for serving. Garnish the top with black pepper, parsley, and pepitas if desired.

 

ALSO SEE

Chinese Beef And Broccoli Stir Fry Recipe

 

NUTRITION

 

• CALORIES: 292KCAL | CARBOHYDRATES: 54G | PROTEIN: 4G | FAT: 9G | SATURATED

 

• FAT: 4G | CHOLESTEROL: 15MG | SODIUM: 1589MG | POTASSIUM: 1437MG | FIBER: 8G | SUGAR: 13G | VITAMIN A: 42870IU | VITAMIN C: 85.6MG | CALCIUM: 200MG | IRON: 2.8MG

 

 

FAQs AND Questions

 

HOW TO MAKE BUTTERNUT SQUASH SOUP

 

 

• Cut it in half, then take out the seeds: Set the oven temperature to 425°F (220°C). Cut off the butternut squash’s ends. It’s important to create a smooth surface on the ends so you can cut through the butternut squash lengthwise while it’s standing upright on the bulb end. After that is finished, remove the seeds and membrane with a spoon.

 

• Roast after seasoning: Place the butternut squash, cut-side up, on a baking dish, brush with oil, and season with salt and pepper. After that, roast the butternut squash for 60 minutes with the cut side facing down.

 

• Include the onion: Once the onion has been chopped for thirty minutes, place it cut side down on the baking dish and lightly oil it. After cooking for a further half hour, take the baking tray out of the oven.

 

• Mix the soup: When the butternut squash is cold enough to handle, remove the flesh with a large spoon and place it in a powerful blender. Take off the onion’s outer layer and place it in the blender with the ginger, garlic, nutmeg, maple syrup, and vegetable broth. To reach the right consistency, start with three cups of vegetable broth and add more as needed. Blend until creamy, about one to two minutes on high. After tasting the soup, add extra.