Roasted Butternut Squash Soup | Gimme Delicious

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This Delicious Roasted Butternut Squash Soup is creamy and simple to make. Flavored with warm spices and butternut squash, this fall soup recipe is a healthy addition to any diet at just 168 calories per serving!

There’s nothing like a bowl full of warm, delicious soup. Once the months start to turn a bit chilly, I love warming up at home with homemade soup. I also think that soup is the perfect base for loading up your body with healthy ingredients as well.

My favorite part of this simple soup recipe is that it’s ready in just one hour of time. A few ingredients, a little bit of cook time, and that’s really all it takes! This soup makes four servings as well so it’s one that you can make and enjoy over and over again!

I really enjoy adding in the carrots and onions because it adds such a nice and natural sweetness to this dish. One sip and I’m instantly transferred back to my childhood drinking soup in my grandma’s kitchen!

TO MAKE CREAMY ROASTED BUTTERNUT SQUASH SOUP YOU WILL NEED:

  • Butternut squash – Get this easily at the store during the fall months of the year.
  • Carrot – You can also cut up baby carrots but they won’t have be as big.
  • Yellow onion – Cut your onion into thick slices
  • Garlic cloves – I love using cloves of garlic!
  • Olive oil – Coconut oil would work as well.
  • Salt to taste
  • Ground black pepper
  • Cayenne pepper powder – Just a bit of heat!
  • Ground nutmeg – This adds that warm spiced flavor.
  • Fresh thyme – You can also used dried thyme.
  • Butter – I use unsalted butter if I’m adding in salt later. It’s up to you.
  • Chicken broth (adjust to the soup consistency) – You can also opt for chicken stock.
  • Bread croutons, to serve (optional)

HOW TO MAKE HOMEMADE BUTTERNUT SQUASH SOUP

Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and keep it aside.

Peel the skin and remove the seeds from the butternut squash. Chop the butternut squash into 1-inch squares. Transfer them to the tray. Add the carrots, onions, and cloves to the same tray.

Toss the olive oil over the veggies along with the spices; salt, black pepper, cayenne pepper, nutmeg, and thyme. Coat them well. Place it in the oven and roast for 1 hour until the veggies are soft and tender.

Heat a heavy bottom pot over medium heat and add butter. Once the butter is melted add the roasted veggies along with the chicken broth. Let them simmer for 4-5 minutes.

Using an immersion blender, puree the soup until smooth and creamy.  If the soup consistency is thick add some more broth to make it a little thin.

Serve the butternut squash soup while it is still warm with bread croutons on top.

DO YOU TAKE THE SKIN OFF BUTTERNUT SQUASH?

When you’re adding it to this soup recipe, you do. There are sometimes when you roast the soup that you leave it on but for texture purposes, the skin and seeds need to be removed.

HOW DO I THICKEN BUTTERNUT SQUASH SOUP?

The easiest way to thicken the soup is to add in a bit of flour or cornstarch. It’s up to you which you want to add but just make certain that you’re adding in a small amount at a time.

If you do happen to add too much, you can always pour in more chicken stock or chicken broth to help thin it out a bit.

IS IT BETTER TO THICKEN SOUP WITH CORNSTARCH OR FLOUR?

You’ll find different answers on this one! I prefer cornstarch because it’s not lumpy. It tends to dissolve easily in liquids and stirs in quite well. I’ve found that sometimes flour sticks together which can be a very unpleasant bite to have in a spoonful of soup.

WHY IS MY BUTTERNUT SQUASH SOUP BITTER?

More than likely, the bitterness developed in the squash as it was growing due to a lack of good growing conditions or nutrients.

If you feel like the soup is better, you may be able to add in a few spices to help with the taste or you may have to try again with a different butternut squash soup.

Roasted Butternut Squash Soup

This simple Roasted Butternut Squash soup recipe is loaded with a creamy texture and wonderful squash flavor at only 168 calories per serving!

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Course: Dinner

Cuisine: American

Keyword: Roasted Butternut Squash Soup

Prep Time: 20 minutes

Cook Time: 1 hour

Servings: 4 people

Calories: 168kcal

Ingredients

  • 1/2 large butternut squash
  • 1 cup carrot , cut into rounds
  • 1/2 large yellow onion , cut into thick slices
  • 3 garlic cloves
  • 1 Tablespoon olive oil
  • salt , to taste
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper powder
  • 1/8 teaspoon ground nutmeg
  • 2 sprigs fresh thyme
  • 2 Tablespoons butter
  • 2-3 cups chicken broth (adjust to the soup consistency)
  • Bread croutons , to serve (optional)  

Instructions

  • Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and keep it aside.

  • Peel the skin and remove the seeds from the butternut squash. Chop the butternut squash into 1-inch squares. Transfer them to the tray.

  • Add the carrots, onions, and cloves to the same tray.

  • Toss the olive oil over the veggies along with the spices; salt, black pepper, cayenne pepper, nutmeg, and thyme. Coat them well.

  • Place it in the oven and roast for 1 hour until the veggies are soft and tender.

  • Heat a heavy bottom pot over medium heat and add butter. Once the butter is melted add the roasted veggies along with the chicken broth. Let them simmer for 4-5 minutes.

  • Using an immersion blender, puree the soup until smooth and creamy.  If the soup consistency is thick add some more broth to make it a little thin.

  • Serve the butternut squash soup while it is still warm with bread croutons on top.

Nutrition

Serving: 1serving | Calories: 168kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 113mg | Potassium: 579mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15512IU | Vitamin C: 24mg | Calcium: 74mg | Iron: 1mg

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