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Roasted Butternut Squash Soup

November 30, 2015 By Mihaela K. Sebrek Leave a Comment

This is my first butternut squash soup. And definitely not the last. This is to the tastiest soup we had in a while.


Homegrown butternut squash. I have the first time in my life, planted a seed of squash in my garden. I don’t know why, but I always considered pumpkins and squash as animal food, maybe because when I was growing up, spending weekends at my grandparent’s house in the countryside, in fall there was always huge piles of pumpkins, prepared to feed the animals.
Roasted Butternut Squash SoupI actually wasn’t raised eating squash/pumpkin in and form, except roasted pumpkin seeds (I’m crazy about them), so this is probably the reason why I haven’t included squash in our diet earlier.

A few weeks earlier I ate roasted butternut squash at my brother’s house, and I was really surprised how delicious it is. So I decided, since I have homegrown/organic butternut squash at home, to make this delicious soup. It is easy to make, high nutrient and low in fat since I’m using sour cream instead of heavy cream.

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Roasted Butternut Squash Soup

It is easy to make, high nutrient and low in fat since I'm using sour cream instead of heavy cream.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Soup
Servings: 4 -6
Author: Mihaela@Bite It Quick

Ingredients

  • 1 kg butternut squash (2 lb) peeled and cubed
  • 30 grams butter (2 tablespoons)
  • 1 medium onion chopped
  • 2 carrots sliced
  • 1 garlic clove minced
  • 1 liter vegetable or chicken stock 4 cups (or more, to taste)
  • 115 grams sour cream (1/2 cup) (you can use heavy cream)
  • salt and pepper to taste

Instructions

  • Preheat oven to 200°C (400°F).
  • Line your baking sheet with parchment paper, toss cubed squash and drizzle with olive oil.
  • Bake for around 30 minutes or until butternut squash is tender, stirring at halftime (baking time depends on the size of squash).
  • Melt butter in a large pot over medium heat. Add onion and carrots, and saute until softened, around 5-7 minutes. Add roasted butternut squash and minced garlic, cook for 1 minute longer. Pour vegetable stock, bring to a boil and simmer for 10-15 minutes. Add sour cream (heavy cream) and season with salt and pepper.
  • Blend the soup using an immersion blender (if you don't have one, transfer the soup in batches to a regular blender). Add more stock or water if your soup seems to thick.
  • Garnish with roasted pumpkin seeds and cream.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!

Roasted Butternut Squash Soup

Filed Under: Savory Recipes Tagged With: butternut squash, carrot, comfort food, fall, jesen, mrkva, muškatna tikva, soup, sour cream, winter, zima

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