This is a spiced butternut squash soup that is creamy, sweet and super comforting! Roasting the vegetables brings out their sweetness and gives the soup a fantastic flavor. This soup is another one of the household staples that we have had at least once a week this autumn. It’s hearty and delicious and one of my all-time favorites. It’s especially yummy served with a roast meat such as pork or beef.

Homemade Roast Butternut Squash Soup
Write a review
Print
Ingredients
  1. 1 butternut squash, cut into 1 inch pieces
  2. 1 large onion, cut into quarters
  3. 1 leek, green tops cut off, cut in half and then into 1 inch pieces
  4. 3 cloves of garlic, crushed
  5. 2 Tbsp olive oil
  6. 1 tsp sea salt
  7. 4 liters chicken stock (method for basic chicken stock here) or bone broth
  8. 1 Tbsp fresh ginger, grated
  9. ¼ cup tomato paste (omit if nightshade-free)
  10. 1 Tbsp salt
  11. ½ tsp cinnamon
  12. ½ tsp cumin
  13. ½ tsp nutmeg
  14. ½ tsp coriander
  15. ¼ tsp black pepper
  16. Garnish: Sour cream (omit if dairy-free), chopped green onions
Instructions
  1. Preheat oven to 200 C (400 F).
  2. Put butternut squash, onions, leek and garlic into a roasting pan in a single layer.
  3. Pour the oil over the top, add the salt and stir to coat.
  4. Put the pan into the oven to roast for about 30 minutes or until the edges of the vegetables are beginning to brown, stirring every ten minutes.
  5. When done, add the vegetables to a large pot with the chicken stock. Stir in the tomato paste, ginger, salt and spices. Bring to a boil. Turn down the heat and let the soup simmer for about 10 minutes.
  6. Remove from heat and allow the soup to cool slightly.
  7. Using an immersion blender, puree the soup until smooth. Serve hot, topped with sour cream and chopped parsley and/or green onions.
Notes
  1. If you don’t have a leek, use another onion.
  2. If you don’t have those exact spices, use whatever you do have. ‘Warm’ spices work best: mixes of paprika, cumin, chili, coriander, curry, cinnamon, cardamom, cloves, ginger, fennel, nutmeg, sumac, and black pepper are always good options.
  3. Substitute pumpkin for butternut squash, fresh or canned.
  4. If you don’t have the time to roast the vegetables, you can skip that step and put them into the pot with the chicken stock, cooking until soft. But, roasting does make a huge difference. If you have the time, I’d highly recommend it!
Flourish Fundamentals http://www.flourishfundamentals.com/

Pin It on Pinterest