ROASTING A BUTTERNUT SQUASH FOR SOUP RECIPES

Name: Simple Roasted Butternut Squash Soup
Prep time: 10 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 lb. cubed butternut squash; 1 medium onion, halved and sliced into wedges; 4 cloves garlic, peeled; 1 tsp. sea salt; 1/4 tsp. freshly ground black pepper; 2 tbsp. avocado oil, or another heat-safe oil; 2 c. chicken broth or more, as needed; 1 can (about 13 1/2 oz. size) coconut milk, or 1 cup heavy cream; Diced apple and crumbled, cooked bacon, optional

BEST BUTTERNUT SQUASH SOUP RECIPE - HOW TO MAKE BUTTERNU…

Best Butternut Squash Soup Recipe - How to Make Butternu… image

This simple roasted butternut squash soup is so delicious, and couldn't be easier to make. Buy a handy package of pre-cut butternut squash to save time!

Provided by Natalie Perry

Categories appetizers comfort food dinner main dish soup stews

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 lb. cubed butternut squash
1 medium onion, halved and sliced into wedges
4 cloves garlic, peeled
1 tsp. sea salt
1/4 tsp. freshly ground black pepper
2 tbsp. avocado oil, or another heat-safe oil
2 c. chicken broth or more, as needed
1 can (about 13 1/2 oz. size) coconut milk, or 1 cup heavy cream
Diced apple and crumbled, cooked bacon, optional

Steps:

Preheat oven to 425ºF.
Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated.
Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.
Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.
Stir in coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon, if desired.

BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE RECIPE ...

Butternut squash soup with chilli & crème fraîche recipe ... image

Come in from the cold to a comforting bowl of autumnal soup. Adding a hint of chilli to this simple butternut squash soup gives it a warming kick

Provided by Good Food team

Categories Lunch, Soup

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1 butternut squash, about 1kg, peeled and deseeded
2 tbsp olive oil
1 tbsp butter
2 onions, diced
1 garlic clove, thinly sliced
2 mild red chillies, deseeded and finely chopped
850ml hot vegetable stock
4 tbsp crème fraîche, plus more to serve

Steps:

Heat the oven to 200C/180C fan/gas 6.
Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
Roast for 30 mins, turning once during cooking, until golden and soft.
While the butternut squash cooks, melt the butter with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic clove and three-quarters of the chillies.
Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
Tip the butternut squash into the pan, add the stock and crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

Nutrition Facts : Calories 264 calories, FatContent 15 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 6 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.61 milligram of sodium

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