Butternut Squash Soup

 
It’s raining and it feels like Monday, seriously! It’s not cold, but just gloomy and dark, perhaps that’s how Halloween day should be, bit on the scary side.
That been said, the word was that Halloween will be rescheduled here for Friday or tomorrow due to the storm that is heading our way.
But there is no better way to comfort yourself on the day like this than with nice bowl of hot soup. I’ve been making a lot of soups lately, more than usually as well as vegetarian and lighter meals.
I made this butternut squash soup last weekend and it was delicious, but I did try to experiment with different recipes for few days. I was testing the difference in taste when I was roasting the veggies before blending vs. boiling the veggies. You don’t need to guess; roasting veggies gives such a great aroma, deeper taste and flavor and it’s not so bland. Also Spices play huge roll in case of changing the flavor, so add pinch or two of your favorite spice such as cumin or something to spice-it up more like red chili powder etc.
The other thing that I wanted to tell you is that I’ve changed my subscription home, so if you subscribed before you will be getting new and improved newsletter once a week with popular posts as well as some other things. Also thank you for all your love and support!
 

Butternut Squash Soup

Course Soup
Keyword soup, butternut, squash
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 Butternut Squash ( medium size) cut in half lengthwise, and each half cut in half width-wise
  • 1/2 Onion cut in half and peel the skin
  • 3 Garlic cloves
  • Salt and pepper {Season before roasting}
  • 1 Tbs. Oil {to rub on vegetables}
  • 2 Cups  vegetable stock
  • 2 Tbs. Butter unsalted
  • 1 tsp. Cumin
  • Pinch of grated Nutmeg
  • 1/2 tsp. ground Ginger
  • 1/2 Cup Heavy Whipped Cream
  • Salt and pepper to taste

Instructions

  1. Preheat the oven on 400 degrees Fahrenheit
  2. Cut the squash(leave the skin on), peel and cut the onion in half and use 3 garlic cloves; season it with salt and pepper and rub oil all over. For the first 15 minutes let the squash bake on its own, then add onion and garlic. Place it the roasting dish and bake for about 25 minutes or until the squash is tender.
  3. Once done, take it out and carefully scrape the tender squash to separate it from the skin. Put it in the blender or food processor together with roasted onion, garlic and vegetable stock. Blend until all combined and smooth.
  4. Then melt the butter in the pan and pour the squash mixture in the butter, stir and add cumin, nutmeg, ginger, heavy whipped cream and salt and pepper to taste. Stir!
  5. Once at the boiling point turn off the heat and it's ready for serving.

Recipe Notes

Spices that I used are optional, you may add what you like or have. Heavy whipped cream do give nice creamy texture, but if you are vegan omit or if you are watching your waist line use half and half, it will still give you creaminess.



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