Butternut squash soup

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Butternut squash soup

Butternut squash soup

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Butternut squash soup: beautiful blend of sweet roasted squash, savory onions, and aromatic spices. Creamy and comforting.

Cooking Time: 15min + 30min roasting

Serving: 4 servings

INGREDIENTS:

  • 1 medium-sized butternut squash, peeled, seeded, and diced into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 tablespoon butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup pine nuts, toasted
  • Fresh sage leaves, for garnish

INSTRUCTIONS:

  1. Preheat the oven to 400°F (200°C). Place the diced butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly. Roast in the oven for 25-30 minutes or until the squash is tender and lightly caramelized. Remove from the oven and set aside.
  2. In a large pot, melt the butter and remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and continue to cook for another minute until fragrant.
  3. Add the roasted butternut squash to the pot. Pour in the vegetable or chicken broth. Using an immersion blender or transferring the mixture to a blender in batches, blend the soup until smooth and creamy.
  4. Place the pot back on the stove over low heat. Stir in the heavy cream and let the soup simmer for another 5-10 minutes, allowing the flavors to meld together. Adjust the seasoning with salt and pepper according to your taste.
  5. While the soup is simmering, toast the pine nuts in a dry skillet over medium heat until they are golden brown and fragrant. Be careful not to burn them. Remove from heat and set aside.
  6. Ladle the hot soup into bowls. Garnish each bowl with a sprinkle of toasted pine nuts and a few sage leaves (fried or fresh).