This Easy Vegan Recipe The roasted butternut squash soup recipe is bursting with spice, warmth and flavor. Creamy and comforting, it is a treat in cold weather.
Butternut squash is a delicious autumnal ingredient that adds color, goodness and a lot of flavor to any dish. Today, I share a super easy to prepare Recipe of roasted and creamy spicy butternut squash soup .
How to roast the butternut squash
There are different ways to roast butternut squash. You can first peel and chop it, then cook the pieces with a little bit of oil. I used this method in my recipe for turkey meatballs . Another method is to roast everything until tender. However, it will take longer than roasting pieces of squash (the roasting time will depend on the size of your squash).
For this soup recipe, I cut butternut squash into large slices, which I baked until they were soft and slightly golden . It was very easy to peel the slices once cooked. I find this method faster than the other 2.
How to make a roasted butternut squash soup
This is a pretty simple recipe. While your butternut squash is roasting, you can continue to prepare the soup.
In a large saucepan, heat oil, add bay leaf, onion, garlic and ginger and sauté for two minutes. Add the lentils and cook for another 2 minutes, stirring occasionally. Add seasoning, spices, half of the water, cover and let simmer for 15 minutes.
Remove from heat, discard bay leaf, add roasted butternut squash and mash until is velvety, smooth and creamy .
* NOTE: It is important to remove soup from the heat before adding butternut squash. The squash will be fully baked, so if it is cooked further in the soup, some of its rich flavor may be lost.
Enjoy this roasted butternut squash soup recipe with roasted pumpkin seeds or sunflower seeds. Also delicious with grilled ciabatta bread or healthy homemade croutons .
More grilled squash grilled recipes
Roasted butterscotch soup recipe with creamy spice
This easy-to-eat roasted butternut squash vegan soup recipe is bursting with spice, warmth and flavor. Creamy and comforting, it is a treat in cold weather.
butternut squash, soup
Servings : 6 persons
cut into thick slices widthwise, seedless
branch of celery,
cloves of garlic,
coarse sea salt,
plus a lot of pepper
plus a little more to water the squash
Preheat oven to 400 F / 200 C / gas mark. 6. Arrange the squash slices in a single layer on a large baking sheet lined with parchment paper. Season and drizzle with a little oil. Bake for 30 to 40 minutes, until the squash begins to brown and is completely cooked. Remove from the oven and peel off the skin. Set aside.
While the squash is baked, prepare the soup. In a large saucepan, heat oil, add bay leaf, garlic, ginger, onion and cook for 2 minutes over medium heat, stirring often. Add the lentils and cook another 2 minutes. Add seasoning, spices, 2 cups of water, cover and simmer gently for 15 minutes. Remove from heat, discard the bay wire, add the roasted squash, the rest of the water (there is no need to add everything) and puree until smooth. Adjust the seasoning if necessary and serve.
Spicy and creamy roasted butternut squash soup recipe!
FASTER AND FLEXIBLE RECIPES FOR THE SOUP
Get all my ideas easy and healthy Soup recipe – mostly vegetarian or vegan.
KEEP THE CONTACT!
RECIPE LINK PARTIES
I bring this recipe of roasted and creamy spicy butternut soup recipe to Sunday Linkp . Also sharing with Fiesta Friday that I have the pleasure of co-organizing this week with Mollie @ Frugal Hausfrau . Discover all the delicious recipes brought together by other bloggers and join the party!No tags for this post.