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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.