I have always liked soups, especially on a cold winter evening with garlic bread, they go along so well. This soup is so wholesome, the taste is so buttery without all that butter and it is low in calories, considering the less amount of oil used to make it and also the fact that vegetable it self is so tasty and healthy!
I had this soup in a very fancy Italian restaurant several years back and I loved the taste, it was so creamy and nice. Luckily the vegetable is available easily now, previously it wasn’t available in so many shops here. I have made a few recipes with Butternut Squash, this recipe I roasted it, it tastes even better this way, rather than just pressure cooking it.
Now the recipe does take time to make, you have to roast it, pressure cook the carrots to make the stalk and cook it only for around 5-8 minutes. It has nice taste, I personally love it and it is naturally very sweet without any sugar being added.
Want a recipe? Love the recipe and have made it? Send me a photo!
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Roasted Butternut Squash Soup
Ingredients
- 1 kilo or 2.2 pounds of butternut squash
- 1 teaspoon of salt
- 2 teaspoon of freshly ground pepper
- 1 tablespoon dried Thyme
- 1.5 tablespoons Olive Oil
- 5 medium sized carrots
- 1 litre of water
- 2 bay leaves
- 8 cloves
- 1 star anise
- 2 medium onions
- 2 tablespoon Olive Oil
- 1 teaspoon salt
- 2 teaspoons freshly ground pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried Oregano
- 1 teaspoon Red Chilli Flakes
- 1 teaspoon Pumpkin Seeds
- 2 teaspoons freshly ground pepper
- 1 teaspoon salt
- Fresh coriander
- Grated Cheese
- Freshly ground pepper
Instructions
Steps to make Roasted Butternut Squash Soup
- Pre heat oven to 200C for 20 minutes
- Cut 1 kilo or 2.2 pounds of butternut squash in half
- De-seed it
- On a prepared baking pan, add the halved butternut squash
- Add 1 teaspoon of salt
- Add 2 teaspoon of freshly ground pepper
- Add 1 tablespoon dried Thyme
- Add 1.5 tablespoons Olive Oil
- Bake in the oven for 40 minutes
- Take out of oven and check
- After it is cool, scoop it out
- Cut and peel 5 medium sized carrots
- Add the cut carrots in a bowl
- Add 1 litre of water
- Add 2 bay leaves
- Add 8 cloves
- Add 1 star anise
- Pressure cook it for 1 whistle and 5 minutes
- Let it cool
- Cut 2 medium onions
- Add 2 tablespoon Olive Oil
- Add the cut onions
- Add 1 teaspoon salt
- Add 2 teaspoons freshly ground pepper
- Add 1 tablespoon dried thyme
- Add 1 tablespoon dried Oregano
- Mix!
- Add 1 teaspoon Red Chilli Flakes
- Add 1 teaspoon Pumpkin Seeds
- Cook till onions starts to turn brown
- Remove and keep aside to cool
- Drain the cooked carrot water into another vessel
- Remove the whole spices
- Mix the cooked carrots
- Mash the butternut squash and carrots together
- Mix onions in a blender jar with 2 tablespoons water
- Mix to form a paste
- Transfer the paste to a kadai or pan
- Mix the mashed mixture
- Add half the water
- Mash gently using a masher
- Add 2 teaspoons freshly ground pepper
- Add 1 teaspoon salt
- I prefer the soup with a little bite to it
- You can cool it and puree it in a blender
- Cover with the lid and let it simmer for 5 minutes
- Serve hot
- Garnish with fresh coriander
- Grate cheese on top
- Add freshly ground pepper and serve!
