Creamy Butternut Squash Soup
- π 1 butternut squash
- π₯ 3 large carrots
- π§ 1 large onion
- π§ 6-7 cloves of garlic
- πΏ 1/2 teaspoon dried thyme
- πΏ 1/2 teaspoon dried sage
- πΏ 1/2 teaspoon dried rosemary
- π± 1/2 teaspoon cumin
- πΆ 1/2 teaspoon paprika
- π‘ 1/2 teaspoon turmeric
- π§ 1 teaspoon pink Himalayan salt
- β« 1 teaspoon black peppercorns ground
- π« 5 tablespoons of olive oil
- π₯£ 3.5-4 cups chicken stock or vegetable broth
- π₯ 1 cup heavy cream
- π₯ Heavy cream for garnish
- π Parsley, chopped for garnish
- πΆ Aleppo pepper or red chili flakes for garnish
- π Toasted sourdough bread for serving
A luscious and creamy soup made with roasted butternut squash, carrots, onions, and garlic, seasoned with fragrant herbs and spices, blended to perfection.
Ingredients
π 1 butternut squash
π₯ 3 large carrots
π§
1 large onion
π§ 6-7 cloves of garlic
πΏ 1/2 teaspoon dried thyme
πΏ 1/2 teaspoon dried sage
πΏ 1/2 teaspoon dried rosemary
π± 1/2 teaspoon cumin
πΆ 1/2 teaspoon paprika
π‘ 1/2 teaspoon turmeric
π§ 1 teaspoon pink Himalayan salt
β« 1 teaspoon black peppercorns ground
π« 5 tablespoons of olive oil
π₯£ 3.5-4 cups chicken stock or vegetable broth
π₯ 1 cup heavy cream
π₯ Heavy cream for garnish
π Parsley, chopped for garnish
πΆ Aleppo pepper or red chili flakes for garnish
π Toasted sourdough bread for serving
Instructions
1- Preheat Oven:
- Preheat oven to 400Β°F (200Β°C).
2- Prepare the Squash:
- Trim the butternut squash.
- Cut in half lengthwise.
- Scoop out seeds, peel, and cut the flesh into 1-inch cubes.
3- Prepare Other Vegetables:
- Peel and cut carrots into 1-inch pieces.
- Peel and quarter the onion.
- Roughly chop garlic cloves.
4- Roast Vegetables:
- In a baking dish, combine squash, carrots, onion, and garlic.
- Add 1/2 teaspoon each of thyme, sage, rosemary, cumin, paprika, and turmeric, along with 1 teaspoon of pink Himalayan salt and black pepper.
- Drizzle with olive oil and toss to coat.
5- Bake:
- Bake for about 35-40 minutes, until vegetables are fork-tender and slightly caramelized.
6- Blend:
- Carefully transfer roasted vegetables with pan juices into a Vitamix Ascent Series blender.
- Add 3Β½ cups of chicken stock or vegetable broth.
- Blend until smooth.
- Adjust thickness by adding more broth if desired.
7- Simmer:
- Pour blended soup into a large pot, similar to "Our Place Always Pan".
- Stir in 1 cup of heavy cream.
- Season to taste with additional salt and pepper if needed.
- Simmer over medium-low heat for 8-10 minutes.
8- Serve:
- Ladle soup into bowls.
- Garnish with a swirl of heavy cream, chopped parsley, and a pinch of Aleppo pepper or chili flakes.
- Pair with toasted sourdough bread.
Prep Time: Approximately 15-20 minutes
Cook Time: 43-50 minutes
Total Time: 58-70 minutes
Servings: 4-6
Calories: Approximately 250-300 per serving (dependent on ingredients and portion size)
Macronutrients: Estimated values per serving
- Proteins: 3g
- Fats: 20g
- Carbohydrates: 18g
Equipment: - Chef's knife
- Dark wood cutting board
- Vegetable peeler
- Baking dish
- Vitamix Ascent Series Blender
- Large pot
- Wooden spoon
- Measuring cup
- Salt grinder
- Pepper grinder
- Ladle
- Serving bowls
- Spoon for garnishing
- Slotted spatula for serving toast
Cooking Tips
- Roast vegetables until they are caramelized for added depth of flavor.
- Adjust broth quantity to achieve your preferred soup thickness.
- Taste the soup after adding heavy cream to adjust seasoning.
- Garnish with parsley and Aleppo pepper for a fresh and slightly spicy touch.
#souprecipe #butternutsquash #comfortfood #roastedvegetables #fallflavors
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