Recipes Creamy Roasted Butternut Squash Soup With Cardamom

Creamy Roasted Butternut Squash Soup Recipe

WebOct 8, 2020 · How to make Roasted Butternut Squash Soup: 1) Toss the vegetables with oil, salt and pepper on a rimmed baking sheet and 2) …

1. Roast vegetables: Heat oven to 400º. On a large rimmed baking sheet, toss all vegetables with oil, salt and pepper. Roast in the hot oven until tender, about 25-30 minutes.
2. Prepare soup: Once vegetables are done, melt butter in a large pot over medium heat. Add cumin and thyme and cook for 1-2 minutes, until fragrant. Add roasted vegetables, then add chicken broth. Simmer for 10 minutes on low heat.
3. Finish: Blend soup until creamy using an immersion blender. Add cream to taste, then simmer for another few minutes. Adjust seasoning and cream to taste before serving.

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Roasted Butternut Squash Soup Butter Be Ready

WebOct 28, 2019 · Preheat oven to 350°F and line a large baking sheet with parchment paper/foil. Place butternut squash chunks on sheet and toss …

1. Preheat oven to 350°F and line a large baking sheet with parchment paper/foil. Place butternut squash chunks on sheet and toss with olive oil and a few pinches of salt. Roast squash until crispy, about 1 hour.
2. In a large dutch oven or stock pot, melt butter over medium-low heat and sauté garlic and onion. Stir and let sauté until onions become translucent in color.
3. Add in roasted squash chunks, broth, heavy cream, spices, and increase heat to medium-high. Stir to combine and then use immersion blender to blend soup together until completely smooth. If using a traditional blender, let soup cool, then work in batches to blend in blender. Making sure to leave room for steam vent. Taste soup and add more salt, if needed.
4. Pour/ladle soup into bowls and add toppings, if desired.

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