Description
A velvety and comforting soup, perfect for autumn, made with roasted butternut squash and aromatic spices.
Ingredients
- 1 butternut squash
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 4 cups vegetable broth
- 3 cloves garlic
- 1/2 cup cream
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half, scoop out the seeds, and drizzle with olive oil, salt, and pepper.
- Place the squash cut-side down on a baking sheet and roast for about 30-35 minutes or until tender and caramelized.
- Once roasted, blend the squash with vegetable broth, garlic, and a splash of cream until smooth.
- Serve garnished with a swirl of cream and toasted pumpkin seeds.
Notes
Consider adding fresh herbs like thyme or nutmeg for enhanced flavor. Store leftovers in an airtight container for up to five days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American