Roasted Butternut Creamy Soup recipe. An easy creamy soup made with roasted butternut squash with herbs and maple syrup for those warm meals.
Roasted Butternut Creamy Soup
This Butternut Squash Soup is so delicious and easy to make. Blended together with the maple syrup and other ingredients, with garlic and broth, gives this recipe such a delicious taste. An easy Oven Roasted soup made with roasted butternut squash with herbs and maple syrup for those warm meals. A healthy lunch or dinner to fill you up on those cold and winter days.
Why is my butternut squash soup not smooth?
If you butternut squash soup does not come out smooth, then it may be that you didnt cook the butternut until tender. This may leave it come out a little lumpy when blended. To test that the roasted butternut is cooked poke with a fork to see that itis tender and soft. Blending the tender butternut will give a better smooth soup texture.
How to enhance butternut squash soup?
The best way to enhance your butternut soup is to add the spices that you like. Such as my favorite, cinnamon, nutmeg, or even curry powder. This recipe has tasty butter and onion and garlic as well as chicken style seasoning. It is all up to your taste. Serve with a dab of cream or Greek yogurt to spice the dish up.
Is it better to roast or steam butternut squash?
I prefer to roast the butternut with skins on to add so much more flavor. But you can soften you butternut or squashes with boiling, steaming or pressure cookers. As long as they are tender and cooked then they should produce a smooth soup. These will not add the flavor that roasting does though.
Ingredients
- softened butter
- Butternut squash
- Onion
- Maple syrup
- extra olive oil
- minced garlic
- Mckay´s chicken style seasoning
- black crushed peppercorn
- Himalayan pink salt crystals
- Vegetable broth
See the recipe attached for the full amounts and list of ingredients needed.
How To
Cut the butternut squash in half lengthwise. Using a spoon, scoop out and discard the middle where the seeds are.
Roasting
Place both the onion and butternut squash flesh face down on a baking sheet.
Remove the butternut squash and onion from the oven. To check if they are done, flip the onion and it should be caramelized and the butternut squash should be a golden brown.
Then peel off the skin of the onion. Using a spoon, scoop all the roasted squash flesh out into a clean bowl, discard the skin of the squash.
In a blender add the onion and butternut squash and the remaining ingredients (no order necessary). Blend on medium until the soup is smooth and creamy.
Serve with the remaining butternut squash. Add a dollop of sourcream and enjoy with some bread on the side.
Enjoy this with the family during the holidays even children love it.
Recommendations.
(click on the highlighted heading for the recipe)
Some Recipe ideas that use butternut squash —-> Butternut Mash Side Dish and Butternut Squash Stuffed and Roasted and Butternut Squash Baby Puree and Tasty Butternut Squash Soup and Chicken Bacon Butternut Pasta Dish
Some of the Traditional Australian recipe ideas —–> 17 Enticing Australian Recipes
Try make a roasted stuffed butternut recipe —–> 10 Roasted Stuffed Butternut Recipes
View more soup recipes —-> Roasted Tomato and cheddar soup and Chicken Soup & Matzo Balls and Quick Easy Corn-Chowder and 3 Bean Chili Soup in Instant Pot and Homemade Chicken Noodle Soup and Tasty Minestrone Soup and 17 Healthy Homemade Winter Soups
As well as —-> 10 Healthy Homemade Winter soups
PrintRoasted Butternut Creamy Soup
Roasted Butternut Creamy Soup recipe. An easy creamy soup made with roasted butternut squash with herbs and maple syrup for those warm meals.
- Prep Time: 20 min
- Cook Time: 50 min
- Total Time: 70
- Yield: 4 1x
- Category: Meals supper or lunch, dinner
- Method: Oven Baking, roasting
Ingredients
1.1 stick of softened butter
2. 1 Butternut squash
3. 1 Onion
4. ⅓ cup Maple syrup
5. 1 tbsp of extra olive oil
6. 2 tsp of minced garlic
7. 1 tsp Mckay’s chicken style seasoning
8. 1 tsp black crushed peppercorn
9. ½ tsp Himalayan pink salt crystals
10.2 cups Vegetable broth
Instructions
- Preheat the oven to 400 deg. F (200 Deg. C)
- Cut the butternut squash in half lengthwise. Using a spoon, scoop out and discard the middle where the seeds are. Next cut the onion in half with skin on.
- Drizzle oil and lather all of the butternut squash and the flesh part of the onion. Add half of the peppercorn on the flesh part of the onion and butternut squash
- Place both the onion and butternut squash flesh face down on a baking sheet.
- Roast in the oven for 35-50 mins.
- Remove the butternut squash and onion from the oven. To check if they are done, flip the onion and it should be caramelized and the butternut squash should be a golden brown.
- Let it cool for 10 minutes then peel off the skin of the onion.
- Using a spoon, scoop all the roasted squash flesh out into a clean bowl, discard the skin of the squash.
- Leave ⅓ cup of squash on the side for later for the soup.
- In a blender add the onion and butternut squash and the remaining ingredients (no order necessary). Blend on medium until the soup is smooth and creamy. Serve with the remaining butternut squash.
- Add a dollop of sour cream and enjoy with some bread on the side!
Notes
- Tip; -Avoid reheating on the oven top: Using a glove, peel off the skin from the butternut squash after 5 mins out of the oven. The skin should peel off easily. Immediately put into the blender with the other ingredients.
- -For a healthier option omit the Mckay’s chicken seasoning for less sodium and you could add some cinnamon or nutmeg.
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