Soup is there on my menu at least twice or thrice in a week especially during these winter days. We really need a bowl of soup to warm ourselves up.Butternut squash is in season and this soup comes very often now a days on our dinner table.
Even without adding any cream or dairy, this soup is really velvety and creamy, highly satisfying and healthy too. Roasted butternut enhance the flavor for sure, the smell of roasted squash will tempt you to have couple of spoon soon after coming out of the oven. I had few table spoon before adding them to the soup ;-).It taste great if properly seasoned. I really love pumpkin/butternut squash, either its in sweet or savory. You can see some of my favorite pumpkin/butternut squash recipes here. They are really high in fiber and nutritional bomb.
Here is the recipe………..
- Butter nut squash – 850 g
- Onion – 1 large chopped (about 1 cup)
- Garlic – 3 cloves
- Carrot – 1 medium (Cut into small cubes)
- Bell pepper – 1/2 of 1 large (cut into small cubes)
- Chicken/vegetable stock – 4 Cups
- Parmesan Cheese grated – 2 table spoon + more for garnishing (Optional)
- Chili flakes – 1 1/2 tea spoon (or to taste)
- Salt and pepper – to taste
- Oil – 2 table spoon
- Pumpkin seeds – to garnish (optional)
- Preheat your oven at 200 ° C and line a baking sheet with aluminium foil or parchment paper (for easy clean up).
- Cut the squash in half and remove the seeds. Place them on the baking tray and season with salt and pepper, drizzle with 1 table spoon of oil.
- Bake them for about an hour or flushed become fork tender and slightly caramelize on top.
- Scoop out the squash flushes using a spoon and keep aside to cool down completely.
- Put them in your mixer grinder/blender and make smooth paste and keep aside.
- Heat oil in a deep bottom pan, add chopped garlic. When garlic change its color slightly, add chopped onion and saute until translucent.
- Add chopped carrots and bell peppers and mix well.
- Pour in the chicken or vegetable stock (Which ever you are using) , season with enough salt and black pepper. Close the lid and cook the vegetable for about 15 minutes (or until carrots slightly soft) on medium flame.
- Now add roasted squash paste to the soup and boil for another 2 minutes.
- Add Parmesan cheese (if using) and chili flakes to taste, cover and simmer for a minute or so.
- Serve hot soup with more Parmesan cheese and pumpkin seeds on top.
Tips & Tricks :-
- Pumpkin works just fine as well, you can use the instead of butternut squash.
- Leave out Parmesan cheese if you don’t like the taste.