Roasted Butternut Soup. Meanwhile, in a large pot over. My favorite butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter.
You can have Roasted Butternut Soup using 9 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Roasted Butternut Soup
- It’s 1 kg of Butternut, cubed.
- It’s 4 Cloves of Garlic.
- It’s 1 of Onion.
- It’s 1 Litre of Chicken Stock.
- Prepare 5 Sprigs of fresh Thyme.
- You need 250 ml of Cream.
- It’s of Salt.
- It’s of Pepper.
- Prepare of Olive Oil.
Add chicken broth and heat to a simmer. Stir in coconut milk or cream. The process is simple: roasting butternut squash, blending the soft roasted flesh in a food processor or blender, then combining it with the other ingredients to form a smooth and creamy roasted butternut squash soup! For more butternut squash recipes try a butternut squash risotto or mushrooms with butternut squash mash.
Roasted Butternut Soup instructions
Preheat oven to 200 degrees celcius..
Place butternut cubes, quartered onion and unpeeled cloves of garlic in a roasting dish lined with baking paper. Give a good drizzle of olive oil and season well with sea salt and black pepper. Roast until butternuts are soft and slighly charry (about 40 mins). I bought my butternuts sliced already, but if you only have whole butternuts, save yourself the effort of peeling and chopping and cut them into quarters with the seeds removed, this takes about an hour to roast..
Once butternut is cooked, remove the onion and saute in some butter with fresh thyme until slightly caramelised and soft..
Remove thyme sprigs from pot and strip off all the little leaves. Discard the sprigs and add the leaves back into the pot..
Add butternut (remove skins if using whole butternuts) to pot. Squeeze the roasted garlic from it's skin and add to pot..
Add chicken stock and bring to a simmer. Add cream and puree with a stick blender until smooth..
Serve with fresh bread and a drizzle of cream. Optional: add crispy bacon bits and/or blue cheese crumbles as a garnish. 🤤.
Toss with olive oil and roast the squash in the oven (as directed), until tender. If you don't care for a spicy soup, omit the cayenne pepper. For the soup: Heat the olive oil in a large saucepan over medium heat until hot. Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot.
