Vida Recetas Editorial
Roasted butternut squash soup is a comforting and flavorful dish, ideal for cold days. This squash recipe stands out for its creamy texture and natural sweetness, which is intensified by roasting the vegetable in the oven. Originating from American cuisine, this soup has become a fall classic, perfect as a starter or light main course.
Roasting the squash along with onion, carrots, and garlic caramelizes natural sugars, adding a depth of flavor not achieved with traditional cooking. Thyme adds an aromatic touch that enhances the whole, while heavy cream (optional) gives it extra smoothness.
This squash soup is easy to make and suits any occasion. Go ahead and try it, and enjoy its warmth!
Prep
45 min
Servings
4
Preheat oven to 400°F (200°C). Toss butternut squash, onion, carrots, and garlic with olive oil on a baking sheet.
Roast in the oven for 30-35 minutes or until vegetables are tender and slightly caramelized.
Transfer roasted vegetables to a pot, add vegetable broth, thyme, salt, and pepper. Simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
Stir in heavy cream if desired, and adjust seasoning. Simmer for an additional 5 minutes.
Serve hot, garnished with pumpkin seeds if preferred. Enjoy the delightful flavors of this homemade butternut squash soup!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 45 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
