Roasted Butternut Squash Soup
It’s official. We are well into winter squash season and that only means one thing: all things pumpkin are everywhere. Although pumpkin spice desserts will be soon replaced by gingerbread and peppermint, one particular dish – the pumpkin soup – sits comfily on every holiday table. Butternut squash is definitely my favorite type to put in a soup. Roasting it beforehand is the best way to avoid all that peeling and wedging effort. Besides, this method gives extra creaminess to this winter staple dish. Not only is this roasted butternut squash soup extremely easy-to-make and utilizes the whole vegetable but also instantly warms any cold day. What’s not to love?
INGREDIENTS
1/2 a butternut squash
1 piece of ginger
2 leeks
2-3 carrots
2 small potatoes
1L vegetable stock
4-5 sage leaves
2-3 springs of thyme
Salt and pepper
2-3 Tbsp olive oil
INSTRUCTIONS
Step 1
Cut butternut squash lengthwise in half and scoop out the seeds and stringy parts. Preheat oven at 375o F and prepare the rest of the vegetables. Place the squash on a lined baking sheet and coat – cut side up – with olive oil, herbs, salt and pepper.
Step 2
Flip the squash and roast it – cut side down – for about 40’. While the butternut squash is roasting, sweat the ginger, the leeks and the carrots with some olive oil over medium heat. After that, add the stock and bring to a gentle boil. Then, add the potatoes and the herbs (optional) cover and let simmer for 30’-35’.
Step 3
Scoop out the flesh of the roasted squash and add it to the boiled vegetables. Now it is ready to be blended together – but remove the herbs first. And there you have it: a creamy snugly roasted butternut squash soup that is full of flavor!
Roasted Butternut Squash Soup
Ingredients
- 1/2 butternut squash
- 1 piece ginger thumb sized
- 2 leeks
- 2-3 carrots
- 2 potatoes small
- 1 L vegetable stock
- 2-3 thyme springs
- 4-5 sage leaves
- 2-3 tbsp olive oil
- salt and pepper
Instructions
- Cut butternut squash in half lengthwise, remove seeds and coat with olive oil, herbs, salt and pepper
- Roast in a preheated oven on a lined baking sheet (cut side down) at 375o F for 40'. Meanwhile sweat the leeks, carrots and ginger in some olive oil
- Add vegetable stock to the vegetables, cover and bring them to a boil
- Add the potatoes and herbs (optional) and let simmer for 30'-35'
- As soon as the squash is ready, scoop out the flesh and add it to the other cooked vegetables
- Blend everything together and enjoy!
