Roasted Butternut Squash Soup

It is autumn in Germany and it is time for pumpkins. Farmer’s markets and supermarkets are so full of varieties of pumpkins that one can’t miss them; they are just everywhere. This is the time when the lush green leaves change their colour to shades of yellow and orange. To match with the surroundings, lovely harvests of pumpkins hit the market. This is the time to visit a Kurbisfest ( Pumpkin Festival ) near you, buy lots of these seasonal vegetables and make lovely dishes at home.

I recently wrote about the biggest pumpkin fest in Germany and also wrote about the pumpkin exhibition and fest at Bauer Lipp, a farm near my city-Darmstadt. Do check out these articles.

I start this autumn season with a delicious Roasted Butternut Squash soup. Though Butternut is not a pumpkin, its taste, colour and texture are similar, and it is available in the markets around the same time as pumpkins are. The results will be similar if you replace butternut squash with pumpkin in this recipe.

Just like pumpkin soup is synonymous with autumn, Asparagus soup is synonymous with spring. You can check out the recipe for my creamy Asparagus soup and make sure you try it next year when fresh asparaguses hit the market.

Now, let’s start with the recipe for this heartwarming Roasted Butternut squash soup, perfect to kickstart the autumn season!

Equipment Needed:

Baking Tray: https://amzn.to/3LUtPjl
Cooking Pot: https://amzn.to/3rKdHtT
Knives: https://amzn.to/3Lg64Bj
Chopping Board: https://amzn.to/3K0dh8L
Hand Blender: https://amzn.to/3ROta6O

Ingredients Needed to make Roasted Butternut Squash soup:

1 Butternut Squash
1 tbsp Butter
1 tbsp Olive Oil
2 Cloves Garlic, finely chopped
1 Big Onion; chopped
2-3 tbsp Chopped Parsley
½ tsp Paprika Powder
2 Pinches Cinnamon Powder
½ Pinch Nutmeg Powder
2-3 tbsp Fresh Cream
¼ tsp Crushed Black Peppercorn
Salt; to taste
8 Cups Water
Pumpkin Seeds; for garnishing

Method to make Roasted Butternut Squash soup:

Preheat the oven to 200 deg C.
Cut the butternut squash lengthwise. Remove the seeds. Rub olive oil on the surface and transfer the two halves onto a baking tray.
Bake for about 30 minutes. You will notice that the surface becomes a little charred. Take it out and let it cool.
Using a spoon, remove the flesh and discard the skin.
In a cooking pot, heat oil and butter.
Add garlic and fry till it turns golden brown.
Add onions and parsley. Fry on medium heat till the onions turn translucent.
Add the butternut squash. Add 3-4 cups of water.
Using a hand blender blend everything. Continue boiling the soup.
Add cinnamon powder, nutmeg powder and paprika powder.
Add salt and crushed black peppercorn.
Add fresh cream. Add another 3-4 cups of water and continue boiling. Keep the soup consistency as per your preference.
Toast pumpkin seeds and let them cool.
When the soup is ready, garnish it with fresh parsley/coriander leaves, pumpkin seeds and fresh cream. Serve hot.

Here is the recipe in printable format: