Free recipe
Roasted Squash Soup
Built around butternut squash and onion -- the method starts by heating the oven to 425F/220C.
A silky, blended bowl that turns humble vegetables into pure comfort. Here it's built on butternut squash, onion and garlic -- a medium, soup recipe that starts by heating the oven to 425F/220C, and is ready in roughly 60 minutes.
Worth the 60 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around butternut squash, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, quartered
- 2 cloves garlic
- 3 cups stock
- 3 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 cup cream (optional), salt, pumpkin seeds
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Heat the oven to 425F/220C. Toss the squash, onion, and garlic with the olive oil, cumin, salt, and pepper, and spread on a tray.
Roast 30-35 minutes until the squash is soft and caramelized at the edges.
Tip the roasted vegetables into a pot, add the stock, and simmer 5 minutes.
Blend until completely smooth.
Stir in a little cream if you like and adjust the seasoning.
Loosen with more stock to your preferred thickness.
Serve topped with toasted pumpkin seeds and a drizzle of oil.
The step worth not rushing: Heat the oven to 425F/220C. Toss the squash, onion, and garlic with the olive oil, cumin, salt, and pepper, and spread on a tray.
