Roasted butternut Squash soup recipe

Roasted butternut Squash soupe
Roasted butternut Squash soupe

Easy butternut squash soup recipe

This butternut squash soup is a must-have recipe for fall and winter.

Rich in mild and slightly sweet flavors, this velvety comforting soup is perfect to warm you up with a healthy and delicious meal on a cool evening.

With simple ingredients like butternut squash, a little crème fraîche and a touch of maple syrup, this velvety soup offers a harmonious blend of textures and tastes.

Easy to prepare, it can be adapted into a vegan version with coconut milk or a traditional version with cream.

Butternut squash soup’s engredient

  • 600 gr butternut squash
  • 2 tbsp maple syrup
  • a drizzle of olive oil
  • 1 tbsp dried thyme
  • 1 generous pinch of cinnamon
  • 1 medium onion
  • 1 clove garlic
  • 20 gr butter
  • 300 ml chicken stock
  • 1/2 tsp salt + or – depending on your chicken stock
  • 1 pinch black pepper
  • 1 tbsp thick crème fraîche optional
  • 1 pinch ground nutmeg

how to make butternut squash soup recipe ?

  1. Peel the butternut squash, wash it, and cut into cubes.
  2. Place the cubes in a freezer bag, add cinnamon, thyme, olive oil, and maple syrup.
  3. Shake the bag to coat the cubes evenly.
  4. Place the butternut cubes on a baking dish lined with baking paper.
  5. Roast in the oven for at least 20 minutes, checking to avoid burning.
  6. In a pan, brown the onion and chopped garlic in melted butter until golden.
  7. Add the roasted butternut and chicken broth.
  8. Cook for 10 minutes or less, then blend into a smooth soup.
  9. Season with nutmeg, crème fraîche, and salt if needed.
  10. Serve with wholemeal bread for an extra gourmet touch!

Easy butternut squash soup

This butternut squash soup is a must-have recipe for fall and winter.
Rich in mild and slightly sweet flavors, this velvety comforting soup is perfect to warm you up with a healthy and delicious meal on a cool evening.
prep time15 minutes
cook time20 minutes
Course: soup
Cuisine: easy cuisine

Ingredients

  • 600 gr butternut squash
  • 2 tbsp maple syrup
  • a drizzle of olive oil
  • 1 tbsp dried thyme
  • 1 generous pinch of cinnamon
  • 1 medium onion
  • 1 clove garlic
  • 20 gr butter
  • 300 ml chicken stock
  • 1/2 tsp salt + or – depending on your chicken stock
  • 1 pinch black pepper
  • 1 tbsp thick crème fraîche optional
  • 1 pinch ground nutmeg

Instructions

  • Peel the butternut squash, wash it, and cut into cubes.
  • Place the cubes in a freezer bag, add cinnamon, thyme, olive oil, and maple syrup.
  • Shake the bag to coat the cubes evenly.
  • Place the butternut cubes on a baking dish lined with baking paper.
  • Roast in the oven for at least 20 minutes, checking to avoid burning.
  • In a pan, brown the onion and chopped garlic in melted butter until golden.
  • Add the roasted butternut and chicken broth.
  • Cook for 10 minutes or less, then blend into a smooth soup.
  • Season with nutmeg, crème fraîche, and salt if needed.
  • Serve with wholemeal bread for an extra gourmet touch!

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