Roasted Butternut Squash Soup

by karishmavaz25
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My daughter was the first person to introduce butternut squash to our family. She first tried a delicious butternut squash soup when she was recovering from her wisdom teeth extraction surgery while in university. Since she was only allowed to eat mushy food, she ordered mashed potatoes and the seasonal butternut squash soup from Swiss Chalet. That’s all it took for it to become her favourite comfort soup especially during the winter. We now make this soup every winter and enjoy it with toasted garlic bread.

Roasted Butternut Squash Soup

Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
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Ingredients

  • 1.5 kg butternut squash - peeled
  • 120 grams carrot
  • 1 medium onion
  • 1 garlic (14 garlic cloves)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 2 tbsp coconut milk
  • 1 litre (4 cups) vegetable stock OR Add 4 vegetable seasoning cubes to 1 litre hot water (See notes)

Instructions

  1. Preheat oven to 425 degrees Fahrenheit
  2. Peel the butternut squash, cut it lengthwise into two halves and remove seeds
  3. Peel and cut onions into quarters
  4. Peel and cut carrots into 3/4 inch pieces
  5. In a baking tray, place butternut squash cut side down, onions, garlic and carrots
  6. Create a mixture of the olive oil, salt, pepper and brush on all vegetables (both sides of the butternut squash)
  7. Place tray in middle rack of the oven and bake for 45 minutes
  8. Remove from oven and let it sit for a few minutes. Then cut the butternut squash into 1 inch square pieces
  9. In a pan, heat 3 tbsp of butter on medium heat and add all the vegetables. Stir for two minutes and then add vegetable stock
  10. Change to high heat, cover and boil mixture for one minute
  11. Remove from heat and let it sit for 5 minutes
  12. Blend the mixture in a blender. You may have to do it in batches
  13. Put the blended mixture back in the pan and stir on high heat for 2 minutes
  14. Add coconut milk for creaminess. Adjust salt and pepper accordingly.
  15. Garnish with roasted pumpkin seeds or croutons

Notes

If you don't have vegetable stock, then you can make with any vegetable seasoning cubes (Add 4 vegetable seasoning cubes to 1 liter hot water, stir nicely until the cubes dissolve completely)

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