Description
This roasted butternut squash soup is a creamy and comforting autumn dish, enhanced with balsamic cream and aromatic herbs.
Ingredients
Units
Scale
- 2.2 lb (1 kg) butternut squash, peeled and diced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 2 teaspoons balsamic cream
- A few basil leaves
- 1 teaspoon dried thyme
- A pinch of nutmeg
- 2 cups (500 ml) vegetable stock
- 0.4 cups (100 ml) heavy cream
Instructions
- Preheat your oven to 400°F (200°C).
- Place the diced butternut squash on a baking sheet lined with parchment paper. Sprinkle with salt, pepper, thyme, and basil leaves.
- Drizzle with olive oil and balsamic cream. Toss to coat the squash evenly.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 5-7 minutes until the onion is soft and translucent.
- Add the roasted butternut squash to the pot along with the vegetable stock and a pinch of nutmeg. Bring to a simmer.
- Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Stir in the heavy cream and adjust seasoning with more salt and pepper if needed. Heat through but do not boil.
- Serve hot, garnished with additional basil leaves if desired.
Notes
Roasting the squash enhances its natural sweetness and flavor. Balsamic cream adds a unique depth to the soup. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8
- Sodium: 600
- Fat: 14
- Carbohydrates: 30
- Fiber: 4
- Protein: 3
- Cholesterol: 20