Creamy Roasted Butternut Squash Soup

A delicious soup that will beautifully brighten your dining table with its wonderful color. Enriched with a spoonful of sour cream, it is excellent on its own and pairs perfectly with a slice of toasted bread.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Onion, raw

  • pieces Garlic, fresh

  • 1 kg Pumpkin, raw

  • 2 spoons Oil, olive

  • 2 spoons Honey

  • 0.5 teaspoons Spices, nutmeg, ground

  • pieces Salt, table

  • 800 ml Soup base, chicken, cube

  • 4 spoon Sour cream

Steps

  1. Preheat the oven to 200 degrees Celsius. Line a low baking dish with parchment paper.

  2. Peel the onion and cut it into quarters. Wash the squash, remove the seeds and peel, then cut it into larger pieces. Place the squash and onion on the baking dish.

  3. Season the vegetables with pepper, salt, and nutmeg. Drizzle with oil and honey, then mix with your hands and spread evenly on the baking dish. Add unpeeled garlic cloves and bake in the preheated oven for about 40 minutes, until the vegetables are soft and golden brown.

  4. Transfer the roasted squash and onion to a blender. Add the roasted garlic, squeezed from the cloves, and pour in 200 ml of broth. Blend the ingredients until smooth, then pour the mixture into a larger pot and add more broth until you reach the desired soup consistency.

  5. Bring the soup to a boil and cook over medium heat for 5 minutes. Adjust seasoning with salt and pepper if needed.

  6. Serve the prepared soup in deep bowls or soup cups. Garnish with sour cream and serve while still warm.

Nutrition Information (Per 100g)

  • Calories: 62.9 kcal
  • Fat: 3.07 g
    • Saturated Fat: 1.02 g
  • Carbohydrates: 8.1 g
    • Sugars: 3.85 g
  • Protein: 1.02 g
  • Fiber: 0.08 g

Advice

Instead of honey, you can use maple syrup.