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Roasted Butternut Squash Soup- Pepper Delight #pepperdelightblog #recipe #soup #butternutsquash #appetizer #starter #squashsoup #roastedbutternut #wintersquash #fallsoup #vegeterian #wintersoup #healthy #creamysoup #pumpkin
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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.