Cozy Roasted Butternut Squash Soup for Autumn Evenings
45
min
334
Calories
26g
Fats
37g
Carbs
4g
Protein
Dive into the essence of fall with this creamy Roasted Butternut Squash Soup. It's a warm, velvety blend that's perfect for cozy evenings, packed with rich flavors and a hint of sage. Quick to make, this soup is not just delicious but also a healthy choice, fitting well into gluten-free and vegetarian diets.
Ingredients:
Step 1: Roasting the Squash
Begin by preheating your oven to 375 degrees F. Meanwhile, toss your cubed butternut squash with olive oil, salt, and pepper until well-coated. Spread this mixture onto a baking sheet, cover with foil, and bake for about 30 minutes. This softens the squash and enriches its sweet, nutty flavor, making it perfect for blending into a soup.
Pro Tip: Ensure the squash is spread out evenly for consistent roasting.
Step 2: Roasting Hazelnuts
While the squash bakes, it’s the perfect time to roast your hazelnuts. Spread them out on a separate sheet and roast at 350 degrees F for about 7 minutes, or until golden. When ready, wrap the nuts in a tea towel and rub to remove their skins. This adds a wonderful texture and nutty taste to the soup.
Pro Tip: Keep an eye on the nuts to prevent burning.
Step 3: Sauté and Simmer
In a large pot, sauté chopped onions in a splash of olive oil until transparent. Add minced garlic, sage, and the skinned hazelnuts. Stir for another 1-2 minutes. Then, add the roasted butternut squash and vegetable broth. Bring everything to a simmer, stirring occasionally, and let it cook for about 5 minutes. This allows the flavors to meld together beautifully, creating a base that's rich in taste and aroma.
Pro Tip: A pinch of salt added at this stage enhances the natural sweetness of the onions and squash.
Step 4: Blending the Soup
After allowing the soup mixture to cool slightly, puree it using a blender or food processor until smooth. This step transforms the chunky vegetables into a creamy, velvety soup. If the soup is too thick for your liking, feel free to add more broth until your desired consistency is reached.
Pro Tip: Blending in batches can help achieve an even consistency.
Step 5: Final Seasoning and Garnishing
Return the blended soup to the pot and reheat gently. Now’s the time to adjust the seasoning, adding red pepper flakes, salt, and pepper to taste. Serve hot, with a garnish of sour cream and a few sage leaves. This provides not just a pop of color but also adds a cool contrast to the warm, spicy flavors of the soup.
Pro Tip: A sprinkle of roasted hazelnuts on top adds an extra crunch.
