It’s officially soup season. Butternut squash is a favourite of ours. Roasting it first with some oil and spices really helps to enhance the flavours and give the soup a little more depth. Butternut squash is naturally very sweet.
This is pretty straightforward. You’ll need a tray for baking and a pot for cooking. That’s it.
Roasted Butternut Squash SoupPrint Recipe
- — for roasting —
- 1/2 butternut squash
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp sage
- — for soup —
- 6 cups vegetable broth
- 3 carrots
- 2 celery sticks
- 1 shallot
- 2 tbsp cumin
- 2 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
- salt & pepper, to taste
Preheat oven to 450F.
Remove skin from the squash and roughly chop into large chunks.
Place on baking sheet and drizzle with olive oil, paprika, and sage.
Bake for 25 minutes, flip halfway.
Peel and chop the remaining vegetables.
In a large pot, combine the roasted squash and remaining ingredients.
Bring to a boil, then reduce heat to low and let simmer for 30 minutes.
Blend with an emulsion hand blender or in your countertop blender.
Serve with coconut cream and cilantro or parsley for garnish.