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Roasted Butternut Squash and Vegetables Soup
Sapana Behl
A very heary and filling roasted butternut squash and vegetables soup.
5
from
10
votes
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Prep Time
1
hour
hr
Cook Time
15
minutes
mins
Course
Appetizer, Soup
Cuisine
British
Servings
4
People
Equipment
Baking Tray
Blender
Pan
Ingredients
1x
2x
3x
1
medium-size butternut squash
roughly sliced+seeds
1
red bell pepper
sliced
2
white onions
roughly chopped
2-3
sticks celery
5-6
cloves
garlic
salt to taste
pepper to taste
1/4
teaspoon
sage
1/4
teaspoon
basil
1/4
teaspoon
parsley
1
tablespoon
butter
1
tablespoon
olive oil
lemon juice to taste
Instructions
Preheat oven to 190 ° and grease a baking sheet with oil.
Arrange the roughly sliced vegetables + seeds of the butternut squash on the baking sheet and drizzle some oil and salt over them.
Roast in preheated oven for about 50-60 minutes or until vegetables are roasted.
Remove from the oven and let them cool a bit.
Once veggies are cooled, blend them using an immersion blender or regular blender.
Heat butter in a pan and add the herbs. Stir and add the pureed vegetables.
Now add salt, pepper and about a cup of water. Cook for few minutes more or until your desired thickness.
Serve the soup warm withdrizzled lemon juice, toasted butternut squash seeds.
Notes
Do not remove the skin of the squash and roast it like that. Once roasted you can remove the skin or even use it in the soup.
Roast the seeds of the squash too, they make a very nice crunchy topping.
Adjust the seasoning as per your taste.
Keyword
butternut squash soup, healthy soup, roasted butternut squash soup, Roasted vegetable soup, soup
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@Behlsapana
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#cookingwithsapana
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