• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Herbivore Cucina

  • Recipe Index
  • Indian
  • Instant Pot
  • Air-Fryer
  • International
  • Cakes & Bakes
  • More..
    • Featured
menu icon
go to homepage
  • About Me
  • Recipe Index
  • Instant Pot
  • LTK Shop
    • Amazon Store
  • Contact
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About Me
    • Recipe Index
    • Instant Pot
    • LTK Shop
      • Amazon Store
    • Contact
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Dinner

    Published: Oct 15, 2014 · Modified: Mar 10, 2022 by Smruti · This post may contain affiliate links · 2 Comments

    Roasted Butternut Squash Soup

    A fall must have, Butternut squash soup that is almost as good as the one from Panera Bread! Super thick and perfectly flavorful, you need this through Fall and Winter! 

    Crisp air, pretty leaves, pumpkin patches, hot chocolate, trick or treat hoodies and boots. All indicate that the most colorful season is back. Welcome to Fall!! And with it, this season brings in a range of vegetables and fruits. Butternut squash is one of them.It has a sweet, nutty taste similar to that of a pumpkin, with yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. The most popular variety, the Waltham Butternut, originated in Waltham, Massachusetts. 

    Although a fruit, butternut squash is used as a vegetable that can be roasted, toasted, puréed for soups, or mashed and used in casseroles, breads, and muffins. It is a good source of fibre, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A and vitamin E. Here is a simple recipe of butternut squash soup, an autumn must-have!

    Ingredients

    Butternut squash, halved

    Onion ½ cup, diced

    Garlic, 2-3 cloves minced

    Ginger, 1 inch piece, grated

    Potato ½ cup

    Black Pepper, Salt

    Water 

    Butter, Olive oil

    Method

    The first step is to roast the butternut. In order to do so, cut the squash into half and remove all the seeds and stems. Sprinkle some salt, pepper and olive oil on the squash and microwave for about 8-10 minutes, until the flesh is soft. Remove the skin and cut the squash into pieces. Alternatively, it can be roasted in the oven at 350 F/200 C for 20-30 minutes.

    In a heavy bottom saucepan sauté garlic and ginger in ½ tsp. butter. Add diced onion and sauté with black pepper. Next add the peeled and diced potato and mix well. The potato helps thicken the soup without adding any corn starch! Cover and cook for 3-4 minutes. Once the potato is soft, add the butternut squash. Add 2 cups water, 1 tsp. salt, mix well and cook till the mixture is soft.

    Cool the mixture and blend to a smooth paste. Seive the mixture back to the saucepan and bring to a boil. The soup is ready to serve! 

    Top with oven roasted seeds of butternut squash. To make them, wash and dry the seeds, put them on a baking tray and sprinkle sea salt on them. Roast them at 350 F for 10 minutes. Top them on the soup and serve!!

    Enjoy this fall soup with Baked Garlic Croutons.

    Also enjoy other soups like Creamy Celery Soup, Bhune Bhutte ka Shorba and Creamy Carrot Tomato Soup!!

    « Kaju Katli | Indian style Cashew Fudge
    Jowar Vada: Sorghum Fritters »

    Reader Interactions

    Comments

    1. Home Cooked food says

      March 10, 2022 at 8:38 pm

      what a tempting bowl of soup. I got your blog from rediff.com, where you nankhatai is published. visit me too when you have chance.

      Reply
      • Smruti Ashar says

        March 10, 2022 at 8:38 pm

        Hi Linsy! I'm glad you stopped by my blog and giving your views. Thanks 🙂 I saw your blog and it is indeed impressive!!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    Smruti headshot

    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

    Learn more about me →

    Holi Recipes

    • Thandai Masala Recipe | Thandai Powder
    • Rose Shrikhand Popsicles
    • Rose Thandai
    • Thandai Ice Cream
    • Baked Thandai Gujiya
    • Thandai | Spiced Milk Drink

    Popular Recipes

    • Air Fryer Noodles
    • Papdi Chaat Dip
    • Rose Boba (Bubble) Tea
    • Air Fryer Handvo
    • Instant Rose Peda
    • Instant Pot Tom Yum Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Contact

    • Contact
    • About Me
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Herbivorecucina.com