Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Author: Chef Elsa Prep Time: 15 min
Cook Time: 45 min Total Time: 60 min
Yield: 4 servings Category: Dishes Cuisine: American Diet: Vegetarian

Description

Description A warm, comforting bowl of Roasted Butternut Squash Soup, perfect for chilly autumn evenings.

Ingredients

  • 2 medium butternut squashes
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 inch fresh ginger, peeled and grated
  • 1 tablespoon curry powder
  • ½ teaspoon turmeric
  • ¼ teaspoon cumin
  • 6 cups vegetable broth
  • 14.5 -ounce can of diced tomatoes
  • ½ cup heavy cream or coconut milk
  • 1 tablespoon maple syrup or brown sugar
  • 1 tablespoon apple cider vinegar or lemon juice
  • Fresh chives or parsley, for garnish
  • Toasted pumpkin seeds or croutons, for serving
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Instructions

  1. Preheat your oven to 400°F (200°C). Peel and cut the squashes in half to remove seeds, then cube.
  2. Toss squash with olive oil, salt, pepper, and nutmeg; spread on baking sheets and roast for 25-35 minutes.
  3. Melt butter in a pot over medium heat; sauté onion for 6-8 minutes until translucent, then add garlic and ginger for another 1-2 minutes.
  4. Stir in curry powder, turmeric, and cumin; cook for 30 seconds to 1 minute.
  5. Add vegetable broth and roasted squashes, simmer for 15-20 minutes.
  6. Blend soup until smooth, then return to low heat.
  7. Stir in cream, maple syrup, and vinegar; adjust consistency with broth if needed.
  8. Taste and season; serve hot with garnishes.

Notes

  1. Notes
  2. Perfect for making ahead and storing in the refrigerator for up to 3-4 days, or freeze for up to 2 months.