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Butternut Squash Soup

October 11, 2022


  • 1/2 large butternut squash
  • 1 cup carrot , cut into rounds
  • 1/2 large yellow onion , cut into thick slices
  • 3 garlic cloves
  • 1 Tablespoon olive oil
  • salt , to taste
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper powder
  • 1/8 teaspoon ground nutmeg
  • 2 sprigs fresh thyme
  • 2 Tablespoons butter
  • 2-3 cups chicken broth (adjust to the soup consistency)
  • Bread croutons , to serve (optional)  


  1. Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and keep it aside.
  2. Peel the skin and remove the seeds from the butternut squash. Chop the butternut squash into 1-inch squares. Transfer them to the tray.
  3. Add the carrots, onions, and cloves to the same tray.
  4. Toss the olive oil over the veggies along with the spices; salt, black pepper, cayenne pepper, nutmeg, and thyme. Coat them well.
  5. Place it in the oven and roast for 1 hour until the veggies are soft and tender.
  6. Heat a heavy bottom pot over medium heat and add butter. Once the butter is melted add the roasted veggies along with the chicken broth. Let them simmer for 4-5 minutes.
  7. Using an immersion blender, puree the soup until smooth and creamy.  If the soup consistency is thick add some more broth to make it a little thin.
  8. Serve the butternut squash soup while it is still warm with bread croutons on top.

From → Recipes, Soups, squash

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