Published: 5 April 2021

After a full night of fasting, nothing feels more soothing than a nice warm bowl of soup. Having soup for breakfast does wonders for the body and I, for one, am a big advocate for it! Growing up in cultures where breakfast pastries were the obvious choices at the beginning of the day, I am quite aware of how controversial this take is. That being said, why do so many food cultures still whole-heartedly embrace breakfast soups? I mean…Japanese miso soup, Vietnamese pho, Tunisian lablabi and Mexican menudo are just some of the greatest hits!

When done correctly, soup can be extremely flavourful and satiating. Rather than giving up chocolate croissants and blueberry muffins, I recommend adding breakfast items, like soup, that are hydrating and beneficial from a nutritional standpoint. So why not give it a go on those mornings when you are craving that warmth and coziness that we all love during the fall season?

Creamy and colourful, this classic fall recipe showcases the sweet and nutty flavours of the butternut squash. The latter’s orange-coloured flesh hints to its high content in beta-carotene, a pigment that can be converted into vitamin A in the body and help support the immune system as well as eye health.

Did you know? This recipe benefits from the powerful union of turmeric and black pepper. Black pepper contains a compound called piperine which enhances the absorption of curcumin, a natural polyphenol found in turmeric. According to a 2017 literature review in Foods by Hewlings and Kalman, curcumin “has been shown to benefit inflammatory conditions, metabolic syndrome, pain, and to help in the management of inflammatory and degenerative eye conditions¹.”

Roasted Butternut Squash Soup

Meriem Chiadmi

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Course Soup

Servings 5 people

Equipment

Hand mixer/Blender

Ingredients

1 large butternut squash (roughly 9 cups)
2 Tbsp olive oil
1 Tbsp butter
1 white onion (diced)
1 celery stalk (chopped)
1 tsp onion flakes or powder
1/2 tsp turmeric powder
1/2 tsp apple cider vinegar
salt and pepper (to taste)
Pinch of nutmeg
1 vegetable bouillon cube (roughly 10 g diluted in the hot water)
5 1/2 cups hot water

Garnish

Grated parmesan cheese (optional)
dried chives (optional)

Instructions

Preheat the oven to 210°C (410 °F).
Wash and cut the butternut squash in half vertically. Remove the seeds using a spoon.
Place both halves on a baking tray lined with parchment paper or a silicone mat. Coat both pieces with 1 Tbsp of olive oil and season with salt and pepper to taste. Place the pieces face down and roast them for 30-40 minutes or until both halves are completely cooked through and the flesh is tender.
In a large pot, sauté the onions and celery in butter and 1 Tbsp of olive oil over medium-high heat for 3 to 5 minutes.
Remove pot from heat and add the rest of the ingredients.
Scoop out the flesh of the butternut squash into the pot. If you want to leave the skin, discard the stem and the tough piece on the bottom, cut into medium-sized chunks and add them to the pot.
Bring the soup mixture to a boil. Once boiling, reduce to low-medium heat and cover the pot. Let it cook for roughly 10 minutes.
Remove the pot from the heat and blend the soup until smooth and velvety.
Taste the soup to adjust the seasoning as needed.

Garnish

(Optional) Serve with a sprinkle of dried chives and grated parmesan cheese.

Video

Notes

You can also add a pumpkin to this recipe. Simply cut it in half, remove its seeds and roast it in with the butternut squash in the oven. Blend it in with the rest of the ingredients and you have an even more vibrant and delicious soup!

Delicious with warm toast spread with butter and orange jam or with a freshly grilled cheese sandwich.

If you don’t have parmesan on hand, you can also add good-quality curry powder for an extra burst of flavor.

¹ Hewlings SJ, Kalman DS. Curcumin: A Review of Its Effects on Human Health. Foods. 2017;6(10):92. Published 2017 Oct 22. doi:10.3390/foods6100092

Roasted Butternut squash soup recipe