Such a comforting and hearty soup with a silky smooth texture that you can’t imagine going through fall and winter without eating this soup. The aroma that fills the air when the butternut squash is roasting indulges your appetite with its rich soothing flavours. I cannot stop eating the roasted butternut squash as soon as it comes out of the oven, it is oh, so delicious!
Butternut Squash – a powerhouse of nutrients!
That this vegetable is a powerhouse of nutritious goodness is incredibly amazing! Loaded with vitamin A, Vitamin C, potassium, manganese, calcium, beta carotene, etc, it has antioxidant and anti inflammatory properties. It has numerous health benefits because of its rich nutrients such as it helps boost the immune function, improves eyesight, protects the skin, keeps the bones strong, prevents blood pressure, aids in weight loss etc.
Roasting butternut squash enhances its flavour.
I prefer to roast the butternut squash to make soup coz the roasting brings out its flavour and enhances the taste. Other than celery and onion I don’t like to add any other vegetable or fruit in the soup coz I want to retain the original flavour and taste of this beautiful delicious vegetable. I have also made minimal use of spices in the soup with just black pepper and red chilli flakes and lightly flavoured it with celery, onion, garlic and chives.
Another vegetable I love to roast in soups, dips and sauces is the red pepper which gives a unique flavour of its own to whatever it is added to. It pairs well with the tomato and makes the soup taste awesome. This roasted pear pepper soup made with roasted red peppers, tomatoes and pears with a hint of paprika and other spices is an amazing combination of flavours which you should give a try.
Ingredients
1 x 2 lbs butternut squash (small size)
2 tbs unsalted butter
1 large onion sliced
2 cloves of garlic
2 cups of chicken broth
1 long celery stick
1/2 red chilli pepper flakes
1/2 tsp chives fresh or dried
1/2 cup milk
1/4 cup whipping cream (35/%)
1/2 tsp black pepper ground
Instructions:
1. Wash, dry and cut the butternut squash into two halves, scoop out the seeds and the stringy pulp using a table spoon. Brush the inside with melted butter, place it flat on a cookie sheet and bake in the center of an oven preheated to 400°F for 30 – 35 minutes or till it gets nicely roasted and you get a whiff of the . Remove from the oven and let it cool.
2. Slice the onion and celery, crush and chop the garlic. Melt the butter in a pot on medium heat, add the sliced onion and celery and fry in the butter till it starts to change colour a bit. Add the chopped garlic, salt, black pepper followed by 1/2 a cup of chicken broth and cook till the onion and celery get softened.
3. Peel the roasted butternut squash, cut it into dices and toss them in the pot. Add the remaining chicken broth and with an hand held immersion blender, blend everything to a smooth consistency.
4. Add the milk, whipping cream (keep aside 2 tsp), mix well, turn down the heat and let the soup simmer in the pot for 10 minutes. Meanwhile taste the soup and adjust the salt to your desired taste.
5. Serve the soup in bowls with a blob of unsalted butter and drizzle the 2 teaspoons of cream on the top in a pattern. Sprinkle the chives and pepper flakes and enjoy with buns or dinner rolls.
Recipe
Roasted Butternut Squash Soup
Ingredients
Ingredients:
- 1 x 2 lbs butternut squash small size
- 2 tbs unsalted butter
- 1 large onion sliced
- 2 cloves of garlic
- 2 cups of chicken broth
- 1 long celery stick
- 1/2 red chilli pepper flakes
- 1/2 tsp chives fresh or dried
- 1/2 cup milk
- 1/4 cup whipping cream 35/%
- 1/2 tsp black pepper ground
Instructions
Instructions:
- Wash, dry and cut the butternut squash into two halves, scoop out the seeds and the stringy pulp using a table spoon. Brush the inside with melted butter, place it flat on a cookie sheet and bake in the center of an oven preheated to 400°F for 30 - 35 minutes or till it gets nicely roasted and you get a whiff of the . Remove from the oven and let it cool.
- Slice the onion and celery, crush and chop the garlic. Melt the butter in a pot on medium heat, add the sliced onion and celery and fry in the butter till it starts to change colour a bit. Add the chopped garlic, salt, black pepper followed by 1/2 a cup of chicken broth and cook till the onion and celery get softened.
- Peel the roasted butternut squash, cut it into dices and toss them in the pot. Add the remaining chicken broth and with an hand held immersion blender, blend everything to a smooth consistency.
- Add the milk, whipping cream (keep aside 2 tsp), mix well, turn down the heat and let the soup simmer in the pot for 10 minutes. Meanwhile taste the soup and adjust the salt to your desired taste.
- Serve the soup in bowls with a blob of unsalted butter and drizzle the 2 teaspoons of cream on the top in a pattern. Sprinkle the chives and pepper flakes and enjoy with buns or dinner rolls.
You may also like:
Creamy Leek and Potato Soup
stuffed croissant buns
Eggplant Egg Sandwich
Braided Beef Pastry Logs
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