Roasted Butternut Squash Soup
Cook Time: 1 hour 30 minutes
Prep Time: 45 minutes
Total Time: 2 hours 15 minutes
Description: Embrace the warmth of autumn with this Roasted Butternut Squash Soup, where the often-overlooked spice of cardamom plays a starring role, transforming the soup into a delightful, fragrant dish that tantalizes the taste buds. If you’re concerned about the boldness of cardamom, fear not—it adds a subtle warmth that complements the sweetness of the butternut squash beautifully.
Recipe Category: Vegetable
Keywords: roasted butternut squash soup, healthy soup recipe, autumn flavors
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Butternut squash |
| 1 | Parsnip |
| 1 | Onion |
| 1 | Olive oil |
| 1 | Butter |
| 1/4 | Teaspoon of powdered ginger |
| 1/4 | Teaspoon of turmeric |
| 1/4 | Teaspoon of cardamom |
| 2 | Teaspoons of ground coriander |
| 3 | Cups of water |
| 2 | Chicken bouillon cubes |
| 1/2 | Tablespoon of rice vinegar |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 131.8 |
| Total Fat | 4.3 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 10.3 mg |
| Sodium | 364.1 mg |
| Total Carbohydrates | 24.4 g |
| Dietary Fiber | 4.2 g |
| Sugars | 5.2 g |
| Protein | 2.4 g |
Instructions
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Prepare the Squash: Begin by cutting the butternut squash in half lengthwise, taking care to scoop out all the seeds using a spoon. This step is crucial, as it allows the sweet flesh of the squash to be exposed to the heat, resulting in a caramelized flavor that enhances the overall taste of the soup.
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Roasting: Next, rub a fine layer of olive oil on the cut sides of the squash, ensuring an even coating to help with browning. Place the squash cut side down in a roasting pan, and bake it in a preheated 350-degree Fahrenheit oven for approximately 40 to 45 minutes, or until the flesh is tender when pierced with a fork. Once roasted, set aside to cool.
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Sautéing Aromatics: While the squash is in the oven, heat a skillet over moderate heat and add the butter. Once melted, sauté the chopped onion, cardamom, turmeric, ground coriander, and powdered ginger. Cook this mixture until the onions become slightly translucent, approximately 5 to 7 minutes, allowing the spices to infuse their flavors into the butter.
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Simmering: Add the diced parsnip to the sautéed onion mixture, followed by the water and chicken bouillon cubes. Bring the mixture to a simmer, allowing it to cook for about 30 minutes, or until the parsnip is tender. This simmering process ensures that the flavors meld beautifully, creating a fragrant base for your soup.
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Blending the Soup: Once the butternut squash has cooled, carefully scrape the flesh from the skin and add it to the simmering pot. Using a blender or food processor, puree the soup until it reaches a mostly smooth consistency. If you prefer a chunkier texture, feel free to blend it to your liking.
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Finishing Touches: After pureeing, return the soup to the pot if you used a blender. Stir in the rice vinegar to add a tangy brightness that cuts through the richness of the squash. Finally, season the soup with salt and pepper to taste, adjusting the flavors to your preference.
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Serving: Ladle the warm, velvety soup into bowls, garnishing as desired. This roasted butternut squash soup pairs beautifully with crusty bread or a light salad, making it a perfect choice for a comforting dinner or a festive gathering.
This Roasted Butternut Squash Soup not only warms the body but also nourishes the soul, inviting you to experience the delightful complexity of flavors with every spoonful. Enjoy the balance of sweetness, warmth, and a hint of spice as you savor this beautifully crafted soup, perfect for any autumn meal or cozy gathering.
