Butternut Squash Soup
User Reviews
5
Butternut Squash Soup
Description
Butternut Squash Soup starts with roasting peeled cubed squash to soften and develop a browned flavor. Meanwhile, onions and carrots are cooked until soft and golden, which adds richness to the base. Cinnamon and smoked paprika contribute subtle warmth and smokiness, with ginger offering a fresh, slightly spicy note if included. The vegetables and spices are simmered briefly in vegetable broth, then blended smooth to create a velvety texture. Its balanced blend of sweet squash and warm spices makes it a satisfying dish. This soup can be served plain or garnished with cream alternatives and pumpkin seeds for added texture and flavor. Adjust seasoning with salt and pepper to taste, and thin with water if needed after blending.
The soup is versatile and can be made without roasting by simmering the squash longer, offering a quicker but less caramelized flavor. The ginger is optional if preferred milder. Cooking the onions gently develops flavor, but higher heat can be used for a faster preparation. For an oil-free version, water can replace oil during sautéing. To vary texture, blend only half the soup and combine with the unblended portion.
Ingredients
- 3 lbs butternut squash peeled and cubed, 5oz/1.5kg
- 3 tablespoons neutral cooking oil divided, generic cooking oil
- 1 cup onion roughly chopped
- 2 cups carrot peeled and chopped
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon smoked paprika
- ⅛ cup ginger peeled and chopped, (optional)
- 6 cups vegetable broth
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F / 200°C.
- Add the squash to a large roasting pan, drizzle with 1 tablespoon of the oil and roast for 40 minutes or until soft and beginning to brown.
- Meanwhile, heat the remaining oil in a large pot, then add the onion and carrots and cook for 10 minutes or until soft and the onions turn golden. Stir in the roasted squash, cinnamon, paprika and ginger and cook for a further minute.
- Pour in the vegetable broth, bring to the boil then reduce the heat and simmer for 4 minutes.
- Note: you can add the squash cubes raw, but you’ll need to simmer for 20 minutes.
- Blend the soup with a hand held immersion blender or in a blender. If it’s too thick, add a little water and blend again. Taste and season with salt and pepper.
- Enjoy as it is or serve with a drizzle of cream (or vegan cream), fresh herbs and pumpkin seeds (as they are or toast them in a hot dry frying pan for a few minutes).
Notes
- Squash can be added raw and simmered longer instead of roasting, but roasting develops deeper flavor.
- If an immersion blender is unavailable, use a high-speed blender in batches for desired smoothness.
- Ginger is optional and adds a fresh, warm kick; omit if preferred.
- Cooking onions slowly until golden enriches the flavor, though faster cooking at higher heat is possible if short on time.
- For an oil-free approach, sauté onions and carrots using water to prevent sticking.
- Partially blending the soup creates a mix of creamy and chunky textures for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 1077mg | 45% |
| Potassium | 984mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 31759IU | 635% |
| Vitamin C | 52mg | 58% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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