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There’s something deeply comforting and satisfying about a bowl of warm soup on a cool day, and our “Rustic Comfort” Roasted Butternut Squash Soup is no exception. This recipe takes the humble butternut squash and transforms it into a rich, creamy, and deeply flavorful soup. Roasting the squash first helps to caramelize its edges, enhancing its natural sweetness and creating a more complex flavor profile.
The toasted pumpkin seeds add a delightful crunch and a nutty flavor that perfectly complements the sweetness of the squash. This soup is not just a meal, but an experience – a cozy, rustic, and utterly delightful one at that.
Whether you’re looking to impress dinner guests or simply want to enjoy a quiet evening at home, this roasted butternut squash soup is just the ticket.
Approximately 15 minutes are needed to prepare the butternut squash and other ingredients for this recipe. This includes time to peel and cut the squash, chop the onions, and measure out your spices.
The total cooking time for this soup is approximately 1 hour and 15 minutes. This includes around 45 minutes to roast the squash until it’s tender and caramelized, and then another 30 minutes to simmer the soup.
This recipe yields about 4 to 6 servings, depending on portion sizes. It’s perfect for a small dinner party or for a family meal with leftovers for the next day.
To prepare and cook the Roasted Butternut Squash Soup, you’ll require the following kitchen equipment:
- A sharp knife and cutting board: For peeling and cutting the butternut squash, as well as chopping the onion and mincing the garlic.
- A roasting pan: To roast the butternut squash in the oven.
- A large pot: To simmer the soup ingredients together.
- A spoon: To stir the soup and scoop out the roasted butternut squash.
- An immersion blender or a regular blender: To puree the soup until it is smooth.
- A baking sheet: To toast the pumpkin seeds.
- Measuring cups and spoons: To measure out the ingredients accurately.
- Oven mitts: To handle the hot roasting pan and pot.
- Ladle: For serving the soup.
- Bowls: For serving the soup.
- 1 medium butternut squash (about 2-3 pounds)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 4 cups vegetable broth
- 1 cup heavy cream (optional)
- 1/2 cup toasted pumpkin seeds
- Fresh herbs for garnish (such as thyme, parsley or chives)
- Preheat your oven to 400°F (200°C).
- Peel the butternut squash and cut it in half lengthwise. Remove the seeds and chop the squash into cubes.
- Place the cubed squash on a roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper. Toss until the cubes are well-coated.
- Roast the squash in the preheated oven for about 30-40 minutes, or until the squash is tender and slightly caramelized.
- While the squash is roasting, place your pumpkin seeds on a baking sheet and toast in the oven for about 5-10 minutes, or until golden brown. Set aside.
- In a large pot, heat some olive oil over medium heat. Add the chopped onion and cook until it becomes translucent.
- Add the minced garlic to the pot and sauté until it's fragrant.
- Once the squash is ready, add it to the pot with the onions and garlic. Stir in the vegetable stock and bring the mixture to a simmer.
- Let the soup simmer for about 15-20 minutes, allowing the flavors to meld together.
- After the soup has simmered, use an immersion blender to blend the soup until it's smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender to puree it (you might have to do this in batches).
- Once the soup is smooth, return it to the heat. If needed, add more salt and pepper to taste. You can also add some cream for a richer soup.
- Ladle the soup into bowls, sprinkle with the toasted pumpkin seeds, and serve hot.
Tips and Tricks
- To make the soup creamier, add a dollop of sour cream or a splash of coconut milk before serving.
- If you like a bit of spice, add a pinch of cayenne pepper or some freshly grated ginger to the soup for an extra kick.
- The soup will keep in the fridge for up to a week, making it a great make-ahead meal.
- If you want to add some protein, roasted chickpeas make a great addition to this soup.
A serving of this Roasted Butternut Squash Soup with Toasted Pumpkin Seeds is approximately 200 calories, with 6 grams of fiber and 4 grams of protein. It is low in fat and high in vitamins A and C, thanks to the butternut squash.
Serve this comforting soup as a starter for a fall or winter dinner, or enjoy it as a light lunch with a slice of crusty bread on the side. Its rich, sweet flavor pairs well with a crisp, green salad or a hearty sandwich.
This “Rustic Comfort” Roasted Butternut Squash Soup with Toasted Pumpkin Seeds is a flavorful, comforting dish that is sure to satisfy. It’s not only delicious but also packed with nutrients, making it a great choice for a healthy, satisfying meal.
The process is quite simple, and the result is a soup that’s full of depth and flavor. Enjoy the process of cooking and savor the delightful flavors!