Healthy Roasted Butternut Squash Soup, a simple recipe that comforts you no matter the season. Light, with a delicate texture, and a warm, earthy flavour, this soup is sure to become a family favourite. Vegetarin, gluten free, this can be made vegan by replacing the cream with a dairy free version.
After a hot summer that seemed to last forever, the UK is back to its normal British weather. A lot cooler, but actually breathable, and the rain has never been more welcome than now. You do get to appreciate it after some 30 something degrees Celsius.
And Fall is nearly knocking at the door now. Are you going to miss the summer or are you looking forward to the everything pumpkin season and all the Halloween and Thanksgiving frenzy?
To get into the spirit already, I have this lovely roasted butternut squash soup that goes down a treat on this cool weather. It’s simple, and super easy to make, but it certainly hits the spot.
Butternut squash, along with other squashes, is so versatile, and can be prepared in endless ways. One of my best recipes on the blog, the fabulous Healthy Vegetarian Stuffed Butternut Squash with Couscous and Vegetables has been a winner from day one.
Soups are ever so underrated, but actually make one of the quickest possible meals. Throw in a handful of seeds, or some cruttons, and you need nothing else for a healthy and quick dinner.
Can you believe that actually people spend a ridiculous amount of money on store-bought soups? Apart from being loaded with salt, and other nasty ingredients, they don’t even taste that nice either. So, why not prepare it at home? One butternut squash can easily feed 3-4 people, and everybody will be more than delighted with it.
TIPS AND TRICKS TO MAKE THE BEST BUTTERNUT SQUASH SOUP
Now, my recipe is a simple one that highlights the delicate flavour of the butternut squash. But you can certainly give it a bit of a kick by adding some nice spices like cumin, ground corriander, curry powder and some turmeric, and transforming it into a beautiful curried and spicy butternut squash soup.
Or, if you like it a bit sweeter, perhaps add some honey or maple syrup, it might go even better with those sweet taste buds. Brown sugar might work as well, although I am not a fan of added sugar in cream soups.
You could as well just chop the butternut squash and boil it together with the other ingredients, rather than roasting it before, but it certainly won’t taste as nice.
Roasting the squash enhances its natural sweetness, and brings so much more flavour to it. Boiling, on the other hand, makes it a tad bland, although that’s the quick way, if time is short.
BUTTERNUT SQUASH SOUP – A FAMILY-FAVOURITE RECIPE
This soup goes well with kids of all ages, if you omit the salt, it can be offered to babies and toddlers too. My Light Roasted Tomato and Red Pepper Soup and Homemade Cream of Chicken Soup are other kids’s favourite recipes that always go down a treat with us.
Another great favourite this Fall, the ever so popular sweet potato, also has its well-deserved place on my blog, with the Sweet Potato Red Lentil Soup { V +GF} being a delicious soup for those rainy days. So, which soup recipes will you go for? So much to choose from, isn’t it?
If you’ve tried my ROASTED BUTTERNUT SQUASH SOUP or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Healthy Roasted Butternut Squash Soup, a simple recipe that comforts you no matter the season. Light, with a delicate texture, and a warm, earthy flavour, this soup is sure to become a family favourite. Vegetarin, gluten free, this can be made vegan by replacing the cream with a dairy free version.
- 1 medium butternut squash
- 1 onion
- 2 cups vegetarian stock (broth)
- 1 tbsp cream
- 1/2 tsp salt
- a pinch of black pepper
- 1 tsp olive oil
- a handful of almond flakes to garnish (optional)
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Cut the butternut squash lengthway, scoop out the seeds and roast in a pre-heated oven at 200 degrees Celsius (390 Fahrenheit) for about 45 minutes, or until the flesh is soft.
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Peel and chop the onion.
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Heat up the oil in a pan, then add the onion and fry gently until transluscent.
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Add the roasted butternut squash flesh together with the stock, and cook for about 5 minutes.
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Season well with salt and pepper, then remove the soup from the heat, and blend until smooth.
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Serve the soup with cream and almod flakes or any other seeds of your choice.
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