A rich and velvety roasted butternut squash soup, perfect for a cozy meal. The roasting adds depth to the flavor, while the touch of nutmeg and thyme enhances the overall warmth of this comforting soup.
Ingredients: 1 medium-sized butternut squash, peeled, seeded, and diced. 1 small onion, chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. 4 cups vegetable broth. 1 teaspoon dried thyme. 1/2 teaspoon ground nutmeg. Salt and pepper to taste. 1/2 cup heavy cream optional. Toasted pumpkin seeds for garnish.
Instructions: Preheat oven to 400F 200C. Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread squash on a baking sheet and roast for 25-30 minutes, until golden and tender. In a large pot, heat the remaining olive oil over medium heat. Saut onions until translucent. Add minced garlic and saut for an additional minute. Add roasted butternut squash, vegetable broth, thyme, and nutmeg to the pot. Bring to a simmer. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches. Season with salt and pepper to taste. Stir in heavy cream if desired. Simmer for an additional 5-10 minutes, allowing flavors to meld. Serve hot, garnished with toasted pumpkin seeds.
Prep Time: 15 minutes
Cook Time: 40 minutes
David Akiba
