Butternut Squash Soup
A cozy, creamy roasted butternut squash soup with caramelized vegetables, blended until silky smooth and perfect for chilly days.
Equipment
Ingredients
Vegetables
butternut squash (halved, seeds removed)
1 medium
red onion (halved)
1 medium
red bell pepper
1 piece
carrot (peeled)
4 piece
garlic
2 head
cherry tomato
3 cup
Seasonings & Oil
olive oil
3 tbsp
salt
1 tsp
paprika
1 tsp
black pepper
1 tsp
thyme
1 tsp
Liquid
vegetable broth
2 cup
Instructions
Preheat oven and prepare vegetables
Preheat oven to 220°C. Place butternut squash cut-side up on a baking tray. Add the onion halves into the squash cavities. Add the bell pepper, carrots, garlic and cherry tomatoes to the tray.
Season and oil the vegetables
Drizzle everything with oil and season with salt, paprika, pepper and thyme, ensuring to rub the seasoning into the squash.
Roast the vegetables
Roast for 50–60 minutes, or until everything is soft and caramelized.
Prepare vegetables for blending
Scoop the squash out of the skin and add everything from the tray to a blender, including the roasted garlic and juices.
Blend the soup
Add the vegetable broth and blend until completely smooth.
Heat and adjust seasonings
Warm the soup up however you like and adjust seasonings as you see fit.
Serve the soup
Serve with chili oil, a drizzle of coconut milk, fresh herbs and lots of toasted sourdough.
Original recipe
Storage
Soup may thicken in fridge - add broth or water when reheating to desired consistency
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