Soup Season: Roasted Butternut Squash Soup
Butternut squash soup is just nice. And I like to keep it simple. Five ingredients and some patience for roasting and you will get a beautiful bowl of soup everytime. Roasting everything at once makes a big difference on flavor. Hope you enjoy it!
Ingredients
Olive oil + salt + pepper
800 grams/1 1/2 lbs cubed butternut squash (or cubed pumpkin)
One large yellow onion, quartered (or red onion if you like)
One shallot, halved (if you don’t have shallot, just use another half onion)
One large garlic clove, or two small garlic cloves, stem removed
One bouillon cube (I use kub or, but any brand of vegetable or chicken is fine)
Heavy cream or sour cream (optional stir in at the end)
Directions
Preheat the oven to 350F/175C. Place all the ingredients in a roasting pan. Drizzle with olive oil(around 3 tablespoons), salt and pepper. Roast everything for 25 minutes, then give the vegetables a toss so that it browns evenly. Bake for another 20-25 minutes - I bake it until the onions start to brown up, but not burn, and every oven is different. So get acquainted with yours! Now, once the vegetables are done put it all in a stock pot with the roasting liquid, the bouillon cube and one cup/120ml of water. Bring to a simmer for 10 minutes. Blend with a stick blender or use a standard blender to the desired texture. At this point, taste the soup, and adjust the seasoning with salt, pepper, a bit more water if you need, or if you like, you can stir in some cream at this point. And done! Enjoy.
Nota Bene: If you double the recipe - stick to ONE bouillon cube or it will be way too salty. Just add another pinch of salt instead. This recipe also freezes well.