Roasted Butternut Squash Soup is a warm and comforting dish with a naturally rich and velvety texture. Roasting enhances the squash’s deep flavor, creating a smooth and satisfying base that blends beautifully with simple pantry ingredients. This soup is perfect for cool evenings, offering nourishment without feeling heavy. It pairs well with bread or rice and works as a wholesome starter or a light main course. The balanced taste makes it suitable for family meals, while its creamy consistency delivers a restaurant-style experience using everyday ingredients and straightforward cooking techniques at home.
Roasted Butternut Squash Soup
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Cook Time
1 hour
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Butternut squash – 800 Grams
- Onion – 150 Grams
- Garlic – 10 Grams
- Butter – 30 Grams
- Salt – 5 Grams
- black pepper – 3 Grams
- Water – 750 Ml
- Milk – 120 Ml
Nutrition
Per Serving
210 Kcal
Calories
38 Mg
Magnesium
0.2 Mg
Riboflavin
520 Mg
Potassium
Directions
Step 1
Preheat the oven and place the butternut squash pieces on a tray. Roast until the squash becomes tender and lightly caramelized, allowing its natural sweetness to develop and intensify.
Step 2
In a large pot, melt butter over medium heat. Add onion and garlic, cooking slowly until they soften and release their aroma, forming a flavorful base for the soup.
Step 3
Add the roasted squash into the pot and stir well to combine with the onion mixture. Pour in water and bring everything to a gentle simmer to allow the flavors to blend together.
Step 4
Reduce heat and cook until all ingredients are fully soft.
Step 5
Blend the mixture carefully until smooth and creamy.
Step 6
Return the soup to low heat for further seasoning.
Step 7
Stir in milk, salt, and black pepper. Simmer briefly while stirring to achieve a balanced consistency. Adjust thickness if needed and serve warm.
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