Roasted butternut squash soup
Recipe Type: Appetizer
Lovely creamy autumn soup!
  • 2.2 lb (1 kilo) butternut squash)
  • 1 small onion
  • 2 garlic cloves
  • olive oil
  • salt
  • pepper
  • a bit of balsamic cream
  • a few basil leaves
  • some thyme
  • a pinch of nutmeg
  • 2 cups (250 ml) vegetable stock
  • 0.4 cups (100 ml) heavy cream
  1. Cut butternut squash into small pieces and place them on a baking sheet lined with parchment paper. Sprinkle with some sea salt, pepper, thyme and basil leaves. Pour some olive oil and balsamic cream over it and bake for about 40 minutes at 392 F (200 C).
  2. Take out roasted squash and let cool slightly. Spoon out its meat.
  3. Heat some olive oil and saute finely chopped onion and garlic. Add squash, stock and salt and pepper if needed. Add some more thyme and cook. When it boils, remove from heat and process in blender until smooth. Return to heat, add heavy cream and cook for 5 more minutes.
Recipe by Honest Cooking at