Hearty Soup for cold winter days
The best thing I loved about butternut squash is that it’s practically indestructible. It lasts for months (as long as you store it in a dry, cool place) I was instantly attracted to buy a butternut squash and I did think of making soup on the very same day. The day did arrive only after few months. I peeled it and was pleasantly surprised to find it in a perfect condition. And hence the story of my butternut squash soup ended on a sweet note.
Trust me, peeling it is the hardest part. Adding onion is a good idea to cut the sweetness. Many blogs have recommended to add a green apple which I didn’t have and waiting for one might have turned into wasting couple more weeks. I had fresh rosemary, thanks to my colleague. So I used some rosemary while roasting, it added a peppery flavor to it which was pleasant. Thyme goes well with any sweeter squash and also with sweet potatoes so if you have fresh thyme feel free to use some.
A healthy and hearty soup with tough outside yet soft inside butternut squash
- Butternut Squash - 1 medium, peeled and diced
- Onion - 1/2 medium
- Carrot - 1 chooped
- Butter - 1 tbsp
- Olive Oil - 1 tbsp
- Broth - 3 cups or as per your taste (substitue with water)
- Salt n Black Pepper - as per taste
- Ginger-Garlic-Chili paste - 1 tbspn (optional)
- Pinches of
- Nutmeg -
- Cinnamon -
- Thyme -
- Rosemary - (optional)
- Wash and chop a carrot in half inch pieces.
- Preheat oven to 375 degrees F.
- Peel and dice butternut squash into half-inch cubes. Also cut onion into equal sized pieces.
- Spread these cubes on a baking sheet and sprinkle some olive oil so that the pieces do not stick to the sheet and it also prevents them from burning.
- Sprinkle some salt and pepper.
- If you are using any fresh herbs, chop them and sprinkle on top.
- Roast these vegetables for 25-30 minutes, until tender. Let them cool down a bit.
- In a big saucepan, heat 1 table spoon of butter.
- Add Ginger-garlic-chili paste if you are using it. It's optional but I find it better to offset the sweetness from carrots and butternut squash.
- Add carrots to the pan and saute for 5 minutes.
- Now add roasted squash and onions and saute for few minutes.
- Add 2 cups of broth or water. I used water and din't notice any difference.
- Blend everything with immersion blender or a standalone blender. Adjust the amount of water or broth as per your taste.
- Now take the soup in the same saucepan, add more salt or pepper as needed. Add a pinch of nutmeg and cinnamon. Let it boil for 1-2 minutes. It's ready to be served.
Note - The smaller you chop your vegetables the faster they cook so the exact time will vary. Please check after 15 minutes if they are done.