Roasted Butternut Squash Soup
Tiempo de preparación:
15 Minutes
Raciones:
4 Servings
Tiempo de cocción:
40 Minutes
Autora
Acerca de la receta
This creamy Roasted Butternut Squash Soup is simple, cozy, and full of flavor. Roasting the squash brings out its natural sweetness before it is blended with sautéed onion, garlic, herbs, and vegetable broth.
Ingredientes
Roasted Butternut Squash
- 1 medium butternut squash, peeled, seeded, and cubed
- 1–2 tablespoons olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
- ½ teaspoon paprika, optional
For the Soup
- 1 tablespoon olive oil
- 1 medium yellow or white onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herb blend
- 4 cups vegetable broth, plus more as needed
- ¼–½ cup vegan heavy cream, such as soy cream, optional
- ¼–½ cup coconut milk, optional
- Salt and freshly cracked black pepper, to taste
For Serving
- Fresh herbs, finely chopped
- Freshly cracked black pepper
- Red chili flakes
Porciones
Rendimientos
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Recetas vinculadas
Preparación
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Place the cubed butternut squash on a baking sheet. Drizzle with olive oil and season with salt, black pepper, and optional paprika. Toss, spread into one layer, and roast for 25–30 minutes, tossing halfway through, until tender and lightly caramelized.
Step 3
While the squash roasts, heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5–7 minutes, until soft and translucent.
Step 4
Add the garlic and Italian herbs and cook for 1 minute, stirring frequently, until fragrant.
Step 5
Add the roasted squash and toss with the onion, garlic, and herbs. Pour in the vegetable broth, bring to a gentle simmer, and cook for 5–10 minutes.
Step 6
For a richer soup, stir in vegan heavy cream or coconut milk. Leave it out for a lighter soup.
Step 7
Remove from the heat and blend until completely smooth and creamy. Add more vegetable broth if needed, then adjust the salt, pepper, and herbs.
Step 8
Ladle into bowls and finish with fresh herbs, black pepper, and red chili flakes. Serve warm.
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