How to make roasted butternut soup?

How to make roasted butternut soup?

People Often crave a different creamy meal to break the monotony of everyday dishes. Roasted butternut soup is one healthy creamy dish that is suitable if you are looking for a new taste. This sweet butternut squash soup is easy to prepare and is so flavorful on its own that it barely needs any spices to enhance it. Read on to discover some of its best recipes.

How to make roasted butternut soup?

Image: Instagram @playnejjayne, @homecookeddk @cupcakes_and_sprinkles, @kwaaikie_max
Source: UGC

The nutritious value of butternut makes it one of the world’s most popular super foods. It is no wonder that it is among the foods babies get introduced to first. Well, it is not just the baby, but the whole family can enjoy this delicious meal. All you have to do is to prepare a tasty roasted butternut soup. Remember, this meal gets better once it has stayed in the refrigerator, so you need not to worry about leftovers. The soup can be frozen for up to six months and still be suitable for consumption.

READ ALSO: How to make butternut soup

How to make butternut soup

Below are some simple recipes that can guide you as you cook roasted butternut soup.

Easy butternut soup recipe

Ingredients

  • 1 butternut squash peeled, seeded, and cubed
  • 2 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 1 large onion finely chopped
  • 3 cups water
  • Salt and pepper to taste
  • 1/2 cup cream

Directions

  1. Preheat the oven to 200 degrees Celsius.
  2. Toss the gramma squash, vegetable oil, and garlic in a large bowl. Season with salt and pepper and then place the coated butternut pieces in a baking tray and cover it with aluminum foil. Next, roast in the preheated oven until lightly browned. This should take 25-30 minutes.
  3. Heat oil in a saucepan, add the onions and cook until they start browning, and then add the squash.
  4. Add water to the mixture and bring it to a boil. Reduce the heat to medium low and let it simmer for 30 minutes. Stir in the cream.
  5. Serve hot.

Simple roasted butternut soup

Ingredients

  • 1 butternut- peeled, vertically halved and seeded
  • 2 teaspoons vegetable oil (olive oil)
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • Freshly ground black pepper
  • Salt to taste

Instructions

  1. Preheat the oven to 225 degrees Celsius (425 degrees F).
  2. Prepare a baking tray by spraying it with cooking spray.
  3. Cut the squash into pieces of about 2 inches each. Place the butternut on the baking tray and then add the freshly grounded black pepper and salt. Drizzle a teaspoon of olive oil (or any other vegetable oil) over the squash.
  4. Bake in the preheated oven until lightly browned or for about thirty to forty minutes.
  5. While the butternut is baking, heat a teaspoon of oil in a saucepan. Saute the chopped onions until they soften or turn translucent. Add the minced garlic cloves and stir.
  6. Transfer the roasted butternut to the pan with the onions. Stir lightly and then add the vegetable broth. Bring the mixture to a boil and then cook over medium heat for 20 minutes or until the soup is thick.
  7. Blend the soup to ensure no gramma chunks are left in it. Serve hot.

Healthy roasted butternut soup recipe

One of the best things about gramma is that it is pretty nutritious. The squash contains vitamin A and C, iron, and calcium. The dish is also an ideal choice for vegans and vegetarians. There are a lot of healthy butternut squash recipes that are delicious. Here is one that you can try.

Ingredients

  • 1 large butternut, seeded
  • 3 garlic cloves, crushed
  • 1 large onion finely chopped
  • 2 teaspoons olive oil
  • 6 fresh sage leaves
  • 3 cups vegetable broth
  • 1 cup water
  • 1/2 a cup of oat milk, or your preferred plant-based milk
  • Roasted pumpkin seeds to garnish
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 225 degrees Celsius. Line a baking tray with aluminum foil.
  2. Place the halved butternut on the baking tray. Coat all the flesh with a teaspoon of olive oil and minced garlic. Generously season with salt and pepper.
  3. Roast the gramma for about 50 minutes until it is tender.
  4. When the butternut is almost done, heat the olive oil in a large pan and add the chopped onions. Then, sauté for three minutes or until the onions are translucent and then add the sage leaves. Cook the onions until they become lightly browned.
  5. Scoop the fleshy parts of the well-roasted butternut squash and add them to the pan. Pour in the vegetable broth and water. Season with salt and pepper. Bring to a boil.
  6. Cook the mixture over medium heat for 20-25 minutes. Stir in the oat milk and use a spoon to try and squash any chunks.
  7. In case the soup is still chunky, blend it in an immersion blender. Using a regular blender, ensure that you leave the pot uncovered for a couple of minutes to let out the steam before blending.
  8. Reheat the soup, garnish with the pumpkin seeds and serve as desired.

Banting butternut soup recipe

How to make roasted butternut soup?

Image: Instagram @cupfulofkale, @rebeccakatzyum
Source: Instagram

Ingredients

  • 2 small butternuts
  • Salt and pepper to taste
  • 3 tablespoons cream cheese
  • 150 ml cream
  • 3 garlic cloves minced
  • 1 cup chopped spinach
  • 50 g blue cheese
  • 80 g grated cheddar
  • Some extra grated cheddar for tops
  • Crushed chilies

Cooking instructions

  1. Half the butternuts and season them with salt. Coat the fleshy parts with oil. Place them on a baking tray.
  2. Mix the spinach, cheese, and garlic in a bowl.
  3. Add the mixture to the butternut. Sprinkle over the cheddar cheese and chilies. Heat an oven to 180 degrees Celsius and bake the mixture until the butternut becomes lightly browned and tender.
  4. Transfer the gramma mixture into a blender or food processor and blend it until it becomes creamy.
  5. Add salt and pepper and top the soup with grated cheddar cheese.

American style roast butternut soup

Ingredients

  • 1 butternut- skinned, seeded and vertically halved
  • 1 1/2 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon maple syrup
  • 1/8 teaspoon nutmeg
  • 2 tablespoons butter
  • 4 cups vegetable broth
  • Freshly ground black pepper
  • Salt to taste

Directions

  1. Preheat the oven to 425 degrees Fahrenheit (225 degrees Celsius).
  2. Layer a baking tray with aluminum foil.
  3. Generously coat the fleshy parts of the halved butternut squash with olive oil, salt, and black pepper. Place the pieces in the baking tray.
  4. Bake the gramma in the preheated oven for about 50 minutes. Ensure that it is tender by using a knife.
  5. Fry the garlic and nutmeg in olive oil. Add the squash and cook for 5-6 minutes in a pan.
  6. Transfer the contents to a high processing blender. Add the maple syrup, vegetable broth and a few twists of black pepper.
  7. Add the 2 tablespoons of butter and blend. Taste and stir in the salt and black pepper.
  8. Serve immediately with bread or a salad.

READ ALSO: Butternut and sweet potato soup recipe South Africa

Next time you have family and friends over, serve them roasted butternut soup. If you are into spices, you can add fresh herbs like thyme, rosemary, and basil.

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Source: Briefly.co.za

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