Roasted Butternut Squash Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
55 mins
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Total Time
1 hr
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Servings
6 people
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Calories
142 kcal
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Course
Appetizer
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Cuisine
International
Roasted Butternut Squash Soup
Description
This soup starts by halving and carefully seeding the butternut squash then drizzling olive oil and sprinkling salt over the cut sides before roasting in the oven until tender and golden. After cooling, the squash is peeled and cubed. Meanwhile, onions are slowly cooked in olive oil until golden, then garlic is added briefly. The roasted squash, herbs, and vegetable stock are combined and blended to a silky texture.The mixture is simmered briefly to meld the flavors. Crème fraîche is stirred in for richness and creaminess, balancing the natural sweetness of the squash. Freshly ground black pepper and optionally basil are added as garnish to enhance aroma and flavor.
This soup works well as a comforting first course or light meal, especially in cooler weather. Its moderate thickness can be thinned with extra stock if desired. Roasting the squash brings out a deep caramelized flavor not achieved through boiling.
For safety and ease, cut the squash on a stable surface, using a damp cloth under the board to prevent slipping. The soup can be made ahead; roasted squash can be refrigerated separately before blending. Seeds can be saved and roasted as a snack.
Ingredients
To roast butternut squash
- 1 butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
For the soup
- 1 tablespoon olive oil
- 1 medium onion diced small
- 1 clove garlic large, or 2 medium
- 4 cups vegetable stock (1 litre)
- a pinch thyme dried
- a pinch oregano dried
- 2 tablespoons crème fraîche
- a pinch black pepper freshly ground, to garnish
- 1 prig basil optional, to garnish
Instructions
To Roast butternut squash
- Preheat oven to 200℃/180℃ fan/400℉.
- Cut the ends of the butternut squash and stand it upright with the large bulb sitting flat on the chopping board. Using a large knife carefully slice down the middle to make two long equal halves. Scoop out the seeds and scrape away the fibres from the cavity.
- Then drizzle olive oil over the squash flesh and season with salt. Place on a baking tray covered with parchment paper and bake for 30 minutes till tender.
- Remove from oven and allow to cool, then peel away the skin and chop the squash into cubes.
To make the soup
- Heat the oil in a large saucepan on medium heat and add the onion. Lower the heat and cook slowly till the onion turns golden, then add the garlic. Stir to cook for a minute longer.
- Add the squash, thyme, oregano and vegetable stock to the pan and blend to a smooth consistency. Cover and bring to a boil, then lower the heat and simmer for 10 minutes.
- Stir in the crème fraîche and remove from heat. Taste for seasoning, adding more salt if required.
- Garnish with freshly ground black pepper and basil and serve warm with some crusty bread.
Notes
- Place a damp kitchen towel under the chopping board to prevent slipping when cutting the squash.
- The squash may be roasted ahead of time and stored in the refrigerator until ready to use.
- To thin the soup, stir in additional vegetable stock during cooking to reach desired consistency.
- Take care when cutting raw squash as it is firm; slice slowly and carefully to avoid injury.
- Roast the squash cut side up to keep oil and salt from dripping off during baking.
- Squash seeds can be saved and roasted separately as a snack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 1023mg | 43% |
| Potassium | 467mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 13664IU | 273% |
| Vitamin C | 28mg | 31% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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