Description
This soup features roasted butternut squash blended with onion, garlic, and warm spices to create a creamy and flavorful dish. It’s a versatile recipe that can be customized with herbs, toppings, or additional vegetables.
Ingredients
Scale
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- 1 large butternut squash, peeled, seeded, and cubed
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- 2 tablespoons olive oil
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- 1 onion, finely chopped
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- 2 garlic cloves, minced
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- 1 teaspoon ground cumin
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- 1/2 teaspoon ground cinnamon
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- 4 cups vegetable stock
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- Salt and black pepper, to taste
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- 1/4 cup heavy cream or coconut milk (optional, for extra creaminess)
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- Fresh parsley or coriander, chopped, for garnish
Instructions
Step 1: Roast the Butternut Squash
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- Preheat your oven to 200°C (400°F).
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- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking tray.
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- Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
Step 2: Sauté the Onion and Garlic
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- Heat the remaining olive oil in a large pot over medium heat.
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- Add the chopped onion and sauté for 5-6 minutes until softened.
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- Stir in the garlic, cumin, and cinnamon, cooking for another minute until fragrant.
Step 3: Combine and Simmer
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- Add the roasted butternut squash to the pot and pour in the vegetable stock.
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- Bring the mixture to a boil, then reduce the heat to low. Simmer for 10 minutes to let the flavors meld.
Step 4: Blend the Soup
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- Remove the pot from heat and let the soup cool slightly.
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- Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender.
Step 5: Adjust and Serve
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- Stir in heavy cream or coconut milk for added creaminess, if desired.
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- Taste and adjust the seasoning with additional salt or pepper.
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- Serve warm, garnished with fresh parsley or coriander.