Butternut Squash Soup
Ingredients
- 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)
Directions
- Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and keep it aside.
- Peel the skin and remove the seeds from the butternut squash. Chop the butternut squash into 1-inch squares. Transfer them to the tray.
- Add the carrots, onions, and cloves to the same tray.
- Toss the olive oil over the veggies along with the spices; salt, black pepper, cayenne pepper, nutmeg, and thyme. Coat them well.
- Place it in the oven and roast for 1 hour until the veggies are soft and tender.
- 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.
- 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.
- Serve the butternut squash soup while it is still warm with bread croutons on top.
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