avatarAuthorParkash BainsCategory, DifficultyIntermediate

Yields6 Servings
Prep Time50 minsCook Time1 hrTotal Time1 hr 50 mins

Spicy Roasted Butternut Squash Soup — Butternut squash is such a wonderful Autumn vegetable, and roasted butternut squash soup is one of the most comforting and hearty soups you can make when summer starts becoming a memory and cooler temperatures make us crave warming foods. This soup not only has the rich velvety texture you expect but is also full of flavour and nutritional value. For a vegan option, use coconut oil and milk instead of butter and cream.

Spicy Roasted Butternut Squash Soup

 1 medium-sized butternut squash
 3 tbsp butter (unsalted) or coconut oil
 ½ arge white onion (julienne)
 ½ fennel (julienne)
 2 cloves garlic (crushed)
 1 medium carrot, peeled and small dice
 1 leek, thinly sliced
 1 stalk celery, dice
 ¼ tsp cinnamon
 ¼ tsp turmeric
 ¼ tsp ground cumin
 3 cups vegetable stock
 1 cup apple cider
 2 cups cream or coconut milk
 3 sprigs fresh thyme (or dried)
 salt and black pepper
 2 tbsp vegetable oil

1

Preheat oven to 375 F

2

Cut butternut squash in half and scoop out seeds. Season squash with salt and pepper. Spread 2 tbsp of butter on squash. Sprinkle cinnamon on squash. Add sage, thyme and garlic.

3

Wrap squash with tin foil and roast in oven for about 45 minutes, or until very tender.

4

Remove from oven and let sit at room temp for 20 minutes. Open tin foil and scoop out flesh away from the skin; discard sage and thyme.

5

Heat pot over medium-high heat, add oil and 2 tbsp of butter. Add onions, fennel, leeks, carrots and celery. Allow the vegetables to sweat for about 3 minutes.

6

Add roasted squash, vegetable stock and apple cider, let simmer for 20 minutes. Add cream and simmer for another 20 minutes. Season to taste and puree with a hand held blender or in a blender until smooth. Serve hot with a drizzle of truffle oil.

Ingredients

 1 medium-sized butternut squash
 3 tbsp butter (unsalted) or coconut oil
 ½ arge white onion (julienne)
 ½ fennel (julienne)
 2 cloves garlic (crushed)
 1 medium carrot, peeled and small dice
 1 leek, thinly sliced
 1 stalk celery, dice
 ¼ tsp cinnamon
 ¼ tsp turmeric
 ¼ tsp ground cumin
 3 cups vegetable stock
 1 cup apple cider
 2 cups cream or coconut milk
 3 sprigs fresh thyme (or dried)
 salt and black pepper
 2 tbsp vegetable oil

Directions

1

Preheat oven to 375 F

2

Cut butternut squash in half and scoop out seeds. Season squash with salt and pepper. Spread 2 tbsp of butter on squash. Sprinkle cinnamon on squash. Add sage, thyme and garlic.

3

Wrap squash with tin foil and roast in oven for about 45 minutes, or until very tender.

4

Remove from oven and let sit at room temp for 20 minutes. Open tin foil and scoop out flesh away from the skin; discard sage and thyme.

5

Heat pot over medium-high heat, add oil and 2 tbsp of butter. Add onions, fennel, leeks, carrots and celery. Allow the vegetables to sweat for about 3 minutes.

6

Add roasted squash, vegetable stock and apple cider, let simmer for 20 minutes. Add cream and simmer for another 20 minutes. Season to taste and puree with a hand held blender or in a blender until smooth. Serve hot with a drizzle of truffle oil.

Spicy Roasted Butternut Squash Soup