Winter is the season for soups. After a cold, long day, all you need is a bowl of comforting food and this roasted butternut squash soup is not just comforting, it is healthy and made with simple ingredients.
I have tried a lot of butternut squash variations, like this Butternut Squash Soup, but trust me, this is on a completely other level. By roasting the butternut squash, together with carrots and garlic, the flavours will be deeper and more intense. This is then complemented with the addition of fresh ginger, paprika, coriander and chili flakes. I found that this is a winning combo! Obviously, all these spices are optional and you can add or adjust to your preferences.
Like all other soups, this is perfect to make ahead and also great to freeze. Over time, all the flavours continue to enhance. So if you intend to freeze it, make sure to put less chili flakes than you usually are happy with, as the spiciness will also intensify over time.
I hope you give this recipe a try and enjoy it on these winter days! 🙂
Roasted Butternut Squash Soup
A hearty bowl of butternut squash goodness ideal for a cold winter day.
- 1kg butternut squash, peeled
- 2 carrots
- 3 garlic cloves, skin on
- 4 tbsp olive oil
- 1 large onion
- 1-inch piece fresh ginger
- 1 tbsp tomato puree
- 2 medium potatoes
- 1l vegetable stock
- 1 tsp paprika
- 1/2 tsp ground coriander
- pinch of chili flakes (optional)
- Sea salt and black pepper
- Preheat the oven to 200 degrees Celsius. Line a baking sheet with baking paper.
- Cut the butternut squash into 1-inch cubes. Slice the carrots in half lengthwise.
- Place the chopped butternut squash, carrots and whole garlic cloves with skin on on the prepared baking sheet. Drizzle some olive oil over the vegetables and season with salt and pepper.
- Place in the preheated oven and roast for 30-35 minutes, turning them once halfway through.
- In the meantime, dice the onion and finely chop the fresh ginger. Peel and dice the potatoes into small cubes.
- In a large saucepan, heat a tablespoon of olive oil. Add the onion and cook until translucent.
- Add the ginger and tomato paste and cook for 1-2 minutes until fragrant.
- Add the potatoes, paprika, coriander, chili flakes and stir until the potatoes are covered with the spices.
- Pour in the vegetable stock and bring to a gentle simmer.
- The roasted vegetables should be ready by now. Add them to the pot, and let them simmer gently for another 15 minutes to allow the flavours to all come together.
- Blend the soup. You might want to add some more vegetable stock for a thinner consistency. Taste and adjust the seasoning to your liking.
- Serve warm topped with pumpkin seeds and roasted pumpkin seed oil, and a slice of sourdough bread.