Roasted Butternut Squash Soup

Welcoming Fall with a Soulful Bowl of this Cozy n Creamy Roasted Butternut Squash Soup. Topped with Olive oil and Pepitas & Served along a side of Toasted Bread…!!

It seems Pepper Delight has already been in a Fall mood since a month, all my recent recipe posts have been flying high the yellow orange theme, LOL!!

So, it’s the time of the year when summer starts letting go of its steam, the days get cooler, the occasional chills, unpacking our winter clothes, shopping for Halloween… and of course our cravings for hot n creamy dishes which kick in as we warm ourselves cozying under a blanket or right next to the fire place. Fall has not officially started here in St. Louis as we have a week more to go and I thought well, how better can it get than a perfect soup to welcome this season.

This is my first attempt with a squash soup coz from where I come from, we are not used to making soups out of winter squash. Although we do love it in savory dishes, like my Pumpkin with Yogurt or my Pumpkin with Red Cowpeas recipes which I frequently include in our daily menu. But, as a recent crush, I must say that this recipe has made it to my fav list.

Butternut squash has got a sweet nutty flavor, and is high in fiber, low fat, and an excellent source of Vitamin A. The soup in itself is creamy from the pureed butternut squash, and roasting it prior to pureeing adds a nice smoky flavour as well. Add a pinch of red chili flakes to give it some spiciness, which also elevates the dish overall making it perfect to enjoy on cold days.

This soup is so easy n yum, and suits well for a light hearty lunch or dinner. You can customize its toppings with a drizzle of cream or your favourite nuts, but I recommend something crunchy which in general compliments creamy soups. And of course, a side of warm crusty bread too!!!

Enjoy, Happy Cooking…!

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Roasted Butternut Squash Soup

Prep Time

10 mins

Cook Time

1 hr 20 mins

Total Time

1 hr 30 mins

 

Welcoming Fall with a Soulful Bowl of this Cozy n Creamy Roasted Butternut Squash Soup. Topped with Olive oil and Pepitas, & Served along a side of Toasted Bread…!! 

Course: Soup

Cuisine: American

Keyword: butternut squash, fall soup, soup

Servings: 5

Author: Akhila

Ingredients

• 1 butternut squash (2lb approx.)
• 3 garlic cloves
• 1 large yellow onion (roughly chopped)
• 1 medium sized carrot (roughly chopped)
• 2 tbsp butter
• ½ tsp red chili flakes
• 4 cups of vegetable/chicken stock
• ½ cup milk cream
• Salt and pepper
• Olive oil (as required)
• Cilantro leaves (garnish)
• Pepitas (garnish)

Instructions

1. Preheat oven to 425-degree F. Trim the tip of the squash, slice into two equal halves, and then deseed it. Place it on a baking sheet (as shown in the picture), rub with olive oil, and season with salt and pepper.

2. Roast in the preheated oven for 45- 50 minutes or until the squash is cooked well. You may hear a sizzling sound while roasting, which is completely okay.
3. Set the sheet aside to cool for 15 minutes. Once cooled, scoop out the flesh with a spoon and keep aside, discard the skin.
4. Heat butter in a large pot on a medium flame. Add minced garlic and saute until it turns fragrant. Add onions and carrot, season with salt and red chili flakes, and saute for 5-7 minutes until the vegetables are softened and the onions turned slightly golden on the edges.
5. Add the cooked squash to the pot and stir well followed by adding stock, and bring to a boil.
6. Once it starts boiling, open the lid and stir once. Reduce to a simmer, place the lid back and cook for another 10 minutes on a low flame.
7. If you are using an immersion blender, blend the mix in the pot while its cooking, until it turns creamy and smooth.
8. Or if you are using a mixer grinder, remove the pot from the flame once cooked and allow the mix to cool completely. Once cooled, puree it in your mixer grinder (in batches if needed) until it has a smooth consistency. Pour the puree back to the pot and heat it on a low flame.
9. Add the cream and stir well to mix completely. Taste and adjust salt and pepper as needed. Your soup is ready.

10. Serve hot soup garnished with pepitas and cilantro leaves, topped with a drizzle of olive oil, along with a side of toasted bread.