SILKY ROASTED BUTTERNUT SQUASH PURÉE SOUP
Silky roasted butternut squash purée soup is a warm, creamy and nourishing dish that highlights the natural sweetness of butternut squash. The slow roasting of the squash enhances its deep, caramelised flavour, while garlic and onion add depth to the taste. This soup is blended with low-sodium vegetable broth, which gives it a velvety smooth texture and is rich in nutrients. This squash soup is perfect for chilly evenings, autumn gatherings or as a light starter. This soup is both simple and elegant, seasoned with salt and black pepper, which is comforting yet light enough for a healthy meal. This silky roasted butternut squash purée soup pairs well with crusty bread or a fresh side salad, making it a versatile addition to your menu. Whether you’re looking for a wholesome lunch, a soothing dinner or a dish to impress your guests, this silky roasted butternut squash purée soup is a delicious and nutritious choice.
RECIPE CATEGORY
Lunch, Dinner, Appetisers, Side
SERVING SIZE
1
CUISINE
Mediterranean, American
PREPARATION/TECHNIQUES
Simmer, Sauté, One-Pot Wonders
OCCASION/HOLIDAY
Fall, Winter, Thanksgiving, Christmas, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, High Fibre, Low Sodium, Quick & Easy, Alcohol-Free Drinks, Low/No Sugar, Wheat/Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Silky roasted butternut squash purée soup:
- 200 grams | 7.05 ounces | butternut squash, cubed
- 28 grams | 0.99 ounces | ¼ onion, chopped
- 3 grams | 0.11 ounces | 1 clove garlic, minced
- 250 millilitres | 8.45 fluid ounces | 1 cup + 2 teaspoons vegetable broth
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
- 3 grams | 0.01 ounces | 1 pinch sea salt
- 3 grams | 0.01 ounces | 1 pinch ground black pepper
FULL NUTRITIONAL INFORMATION
- Calories: 118 kilocalories
- Protein: 2.4 grams
- Total fat: 5.0 grams
- Saturated fat: 0.8 grams
- Carbohydrates: 20.3 grams
- Fibre: 4.4 grams
- Sugars: 4.5 grams
- Sodium: 318 milligrams
PREPARATION
These steps are followed for the preparation of Silky roasted butternut squash purée soup:
- Heat The Olive Oil: In a medium saucepan, heat the olive oil over medium heat.
- Sauté The Aromatics: Add the chopped onion and garlic. Sauté for 2 to 3 minutes until fragrant and slightly softened.
- Add The Butternut Squash: Stir in the cubed butternut squash, coating it in the oil and aromatics. Cook for another 2 minutes.
- Pour In The Vegetable Broth: Add the vegetable broth and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 15 to 20 minutes until the squash is tender.
- Blend Until Smooth: Use an immersion blender to puree the soup directly in the pot. Alternatively, transfer it to a blender in batches and blend until smooth.
- Season And Serve: Add salt and black pepper to taste, stir well and serve hot.
PREPARATION TIME
5 minutes
COOKING TIME
20 minutes
TIPS
- Roast For Extra Flavour: For a richer taste, roast the butternut squash at 200°C (400°F) for 25 minutes before adding it to the soup.
- Use Fresh Broth: Homemade vegetable broth enhances the overall flavour and keeps sodium levels low.
- Blend Carefully: If using a blender, allow the soup to cool slightly before blending to prevent splattering.
- Adjust Thickness: If the soup is too thick, add a little more broth until the desired consistency is reached.
- Enhance With Herbs: Add thyme or rosemary while simmering for a fragrant depth of flavour.
- Creamier Texture: Stir in a splash of coconut milk or almond milk before serving for a silky consistency.
VARIATIONS
- Spicy Kick: Add ½ teaspoon of cayenne pepper or red chilli flakes for a spicier version.
- Protein Boost: Blend in 50 grams of cooked lentils for additional protein and thickness.
- Nutty Flavour: Stir in a teaspoon of almond butter or tahini for an earthy depth.
- Lower Fat Option: Reduce the olive oil and use a non-stick pan to sauté the onions and garlic.
- Extra Vegetables: Add a small chopped carrot or a handful of spinach for more nutrients.
- Tropical Twist: Blend in a splash of coconut milk and a hint of curry powder for a Southeast Asian-inspired flavour.
PREPPING AND STORAGE
- Refrigeration: Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally.
- Freezing: Let the soup cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
- Meal Preparation: Make a larger batch and store portions in individual containers for quick and easy meals throughout the week.
