USA · Soups
Butternut Squash Soup
Roasted butternut squash blended with garlic, onion, and a touch of cream.
Ingredients
- butternut squash, halved and seeds removed1.5 kg
- medium onion1
- garlic cloves, unpeeled4
- olive oil3 tbsp
- vegetable broth800 ml
- heavy cream or coconut milk100 ml
- ground nutmeg0.5 tsp
- smoked paprika0.5 tsp
- salt1 tsp
- black pepper0.5 tsp
- pumpkin seeds2 tbsp
- fresh sage leaves1 tbsp
Method
- 1Preheat oven to 200°C (400°F). Place squash halves cut-side down on a lined baking sheet. Add the onion chunks and unpeeled garlic cloves alongside. Drizzle everything with olive oil.
- 2Roast for 40–50 minutes until the squash flesh is completely tender and the cut edges have browned. The browning is flavor — don't pull it out early.
- 3Set aside for 10 minutes to cool slightly. Scoop the squash flesh into a blender or large pot. Squeeze the roasted garlic from its skins and add it in. Add the onion.
- 4Pour in the broth and blend until completely smooth. For the silkiest result, use a countertop blender rather than an immersion blender. Work in batches if needed and hold the lid down with a folded kitchen towel.
- 5Pour the blended soup into a pot over medium heat. Stir in the cream or coconut milk, nutmeg, and smoked paprika. Taste and adjust salt and pepper.
- 6Simmer gently for 5 minutes. Serve topped with pumpkin seeds and crispy fried sage leaves.