Roasted Butternut Squash Soup
A delicious creamy soup made using roasted butternut squash and spices. Perfect to kitckstart the autumn season.
Equipment
- Baking Tray and oven
- Cooking Pot
- Knives and Chopping board
- Hand Blender
Ingredients
- 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
Instructions
- Preheat the oven to 200 deg C.
- Cut the butternut squash lengthwise. Remove the seeds. Rub some 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.