Butternut Squash Soup Recipe
Wholesome, simple and satisfying. This butternut squash soup recipe is a frequently-served family favourite.
- Total Time: 60
- Yield: 8
Ingredients
Scale
- 3 tablespoons olive oil
- 1 large butternut squash
- 1 medium onion
- 1 clove garlic
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon nutmeg
- 2 litres vegetable or chicken stock
- 1 Granny Smith apple, half peeled and grated
- Salt and pepper, to taste
Instructions
- Preheat oven to 350 F
- Peel and deseed the butternut (the easiest is to use a potato peeler)
- Cut into 1-inch cubes
- Cut the onion into halves and then half again (leaving you with eight chunks – don’t break these up)
- Break the skin of the garlic (press the flat side of a large knife on the garlic and just give it a bash)
- Put the butternut, onion and garlic into a bowl and coat with the olive oil and spices
- Spread out on a preheated baking tray and roast for 40 minutes, tossing/turning the ingredients after 20 minutes
- Remove from the oven and allow to cool slightly before transferring to a blender (you might have to do this in two batches, depending on how much butternut you have)
- Add grated apple to the blender
- Add some of the stock to the blender and blend until a smooth puree
- Now, add your puree into a pot and heat gently, adding the rest of your stock slowly, until you reach your preferred consistency
- Season to taste, with salt and freshly ground black pepper
Notes
- Natural produce comes in varying sizes, so your butternut might yield more or less than mine. It is therefore important to always taste your dish and season. This goes for spices too – the intensity differs and the end product can easily produce different flavours. Season your dish to YOUR palate.
- This soup freezes well. I like to freeze mine in freezer bags, in portions of two. Make sure your soup is fully cooled before freezing.
Find it online: https://juliapratten.com/butternut-squash-soup/