Butternut Squash Soup
A velvety, naturally sweet autumn soup. Roasting the squash first concentrates its flavor and adds depth.
60 min4 servings240 kcal / serving
by Culicious Kitchen
Ingredients
- 1 butternut squash
- 1 onion
- 3 garlic cloves
- 3 tbsp olive oil
- 800 ml vegetable stock
- 0.5 tsp ground nutmeg
- 60 ml heavy cream
- salt and pepper
Method
- 1
Preheat the oven to 200°C/400°F. Toss the cubed squash and onion quarters with the olive oil, salt, and pepper, and spread on a baking tray. Tuck in the whole garlic cloves.
- 2
Roast for 30-35 minutes, until the squash is very tender and caramelized at the edges. Roasting (not boiling) deepens the flavor — don't skip it.
- 3
Squeeze the soft garlic out of its skins. Transfer the roasted vegetables to a pot.
- 4
Add the stock and nutmeg and bring to a simmer for 5 minutes to bring it together.
- 5
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.