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Tasty Butternut Squash Soup

Tasty Butternut Squash Soup recipe. Healthy homemade oven Roasted butternut and onion soup blended with sour cream, spices for warm meal.
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Tasty Butternut Squash Soup recipe. Healthy homemade oven Roasted butternut and onion soup blended with sour cream, spices for warm meal.

  • Author: FillMyRecipeBook
  • Prep Time: 10 min
  • Cook Time: 50 min
  • Total Time: 60 min
  • Category: Meals, supper, lunch, food
  • Method: Oven Baking, roasting
  • Cuisine: South african

Ingredients

Scale
  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

  1. Preheat the oven to  400 degrees
  2. 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. 
  3. 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.
  4. 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. 
  5. 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.
  6. 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.
  7. Add a dollop of sour cream and enjoy with some bread on the side.

Notes

The butternut squash should be ripe by the color and texture of the outer rind. If there are any green spots, it’s definitely not ready to cook. The skin should be hard.

Before baking lather oil on the skin of the butternut squash for an easy peel.

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

Find it online: https://www.fillmyrecipebook.com/tasty-butternut-squash-soup/