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Butternut Squash Soup

A creamy and rich butternut squash soup, packed with nutrients and perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium butternut squash, peeled, seeds removed, and chopped into 2.5cm chunks
  • 1 large red onion, cut into wedges
  • ½ medium red pepper, deseeded and chopped
  • 2 cloves garlic, peeled
Liquids and Seasonings
  • 2 tablespoons olive oil
  • 1 liter vegetable stock
  • to taste salt adds flavor to the soup
  • to taste freshly ground black pepper adds flavor to the soup

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 200°C (180°C fan) or Gas Mark 6.
  2. Prepare the Vegetables: Place the chopped butternut squash, red onion, red pepper, and garlic cloves onto a large roasting tray. Drizzle with olive oil, ensuring all pieces are lightly coated. Season with salt and freshly ground black pepper.
Cooking
  1. Roast the Vegetables: Roast in the preheated oven for about 30 minutes, or until the vegetables are tender and slightly caramelized.
  2. Blend the Soup: Transfer the roasted vegetables to a large saucepan. Add the vegetable stock and bring to a gentle simmer. Use a hand blender to blend until smooth. If the soup is too thick, add a bit more stock or water to achieve your desired consistency.
  3. Final Seasoning: Taste and adjust the seasoning with additional salt and pepper if necessary.
  4. Serve: Ladle the soup into bowls and enjoy warm. For an extra touch, garnish with a swirl of cream or a sprinkle of fresh herbs.

Notes

Experiment with spices like cumin or nutmeg for additional flavor.