Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is the perfect way to celebrate fall’s rich, comforting flavors. We will walk you through the ultimate recipe, ideal for anyone looking to make a creamy, flavorful, and nourishing soup with ease. Each step includes tips for achieving the best texture and flavor from your ingredients, making this a go-to recipe for cozy evenings. most delicious roasted butternut squash soup that will be the highlight of your fall menu.
Roasted Butternut Squash Soup is a popular dish, especially during the fall and winter months it is celebrated for its creamy texture and rich flavor, which can be enhanced through various ingredients and preparation methods.
- 1 Medium-sized squash
- 1 Garlic bulb
- 1/4 Onion
- 3 Medium tomatoes
- 1/4 Bell pepper
- Olive oil
- Salt
- 1 liter Vegetable stock
- 1/2 teaspoon Nutmeg
- Black pepper
- 100 grams Sour cream
- Greek yoghurt
- Fresh parsley
- Bread for serving
Preheat your oven to 170°C (340°F).
Cut the squash in half, scoop out the seeds, and make shallow slits in the flesh.
Cut the top off the garlic bulb and halve the onion.
Arrange the squash, garlic, onion, tomatoes, and bell pepper on a baking dish.
Season over salt and brush with the oil of olives.
For half an hour, bake the vegetables inside an oven.
Remove the roasted vegetables from the oven and transfer them to a soup pot.
Squeeze the roasted garlic from the bulb into the pot. Add the vegetable stock and simmer for 15 minutes.
Add salt, black pepper, or cayenne as needed. Blend the soup until smooth and creamy. Mix in the sour cream till well combined.
Serve the soup with a drizzle of olive oil, a dollop of Greek yoghurt, fresh parsley, and a side of bread.
Enjoy your homemade roasted vegetable soup.
Servings: 6 ServingCalories:297kcalTotal Fat:12gSaturated Fat: 3gCholesterol:19mgSodium:1442mgPotassium:1398mgTotal Carbohydrate:53gDietary Fiber: 6gSugars: 11gProtein:5gVitamin A: 5023IUVitamin C: 88mgCalcium: 205mgIron: 3mg
For a richer flavor, use chicken stock instead of vegetable stock.
Add other roasted vegetables like carrots, zucchini, or sweet potatoes.
Add a sprinkle of red pepper flakes to make the soup hotter.
If you prefer a chunkier soup, blend only a portion of the soup or pulse the blender a few times instead of blending completely smooth.
Extras can be stored in the refrigerator for a maximum of three days.
Eating is a shared experience, a delight, and a passion for me. I think it's important to consume tasty, nutritious food that tastes wonderful. My meals are easy to make and work with a variety of schedules. You'll discover protein-rich main meals, keto breakfasts, low-carb supper ideas, and more!
