Recipe for Roasted Butternut Squash Soup
This recipe for roasted butternut squash soup has an irresistible combination of flavours perfect for the colder months.
Servings 6
Equipment
- High-Powered Blender
Ingredients
- 1 medium-sized butternut squash, halved vertically and seeded
- 1 medium-sized sweet potato, halved vertically
- 1 teaspoon salt
- 4 garlic cloves, minced
- 1 tbsp maple syrup
- 1 cinnamon stick
- 2-3 bay leaves
- 1 Tbsp fresh thyme
- 4 cups vegetable broth
- 3 Tbsp olive oil
Optional
- Garnish with a handful of pumpkin seeds
- Heavy cooking cream replacement of choice (I used soy)
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 400C. Cut squash and sweet potato in half and coat a baking sheet with olive oil. Place them face down on the pan. Cook for about 45 to 50 minutes. Set aside until cooled then use a spoon to scoop out the flesh of the squash and potato and transfer into a blender.
- Meanwhile, heat a skillet over medium-high heat and pour olive oil. Add the garlic and fresh sage. Brown garlic and fry sage until crispy. Set crispy sage aside.
- Transfer the cooked garlic, maple syrup and 1 cup of the vegetable broth into a blender. Blend until you have a smooth texture (approx. 1-2 minutes).
- Pour the blended mixture into a sieve to remove any remaining lumps and then transfer into a large casserole. Add in the bay leaf, fresh thyme, cinnamon stick, remaining broth and let simmer for 30 minutes.
- Garnish with olive oil, cream replacement of choice, crispy sage, pumpkin seeds, and pepper and some fresh thyme to taste. Serves 6 portions.