Roasted Butternut Squash Soup

After trying a papaya for the first time this year and loving it, I wondered how many other things I had just not tried because I thought I wouldn’t like them. Butternut squash used to be one of those things, and in particular, butternut squash soup. I’ve heard people rave about it and genuinely thought, really? Could a soup really be THAT good?

Yes. Yes it can.

Butternut squash soup

I originally followed Bon Appetit’s recipe, but I really felt their addition of tomatoes overpowered the overall dish. After all, butternut squash should be the star of the show in a butternut squash soup! I also felt they used too much ginger, and not enough stock; I prefer a thinner and smoother soup over one that reminds me of thick custard!

So dear readers, I present to you my version of this humble, hearty, wholesome soup.

Butternut squash soup


1 butternut squash
1 onion, chopped
1 tsp each of crushed ginger and garlic
1 tsp each of salt and black pepper
1/2 tsp turmeric powder
4 cups of chicken stock* (or vegetable if you prefer)

*To make the chicken stock, fill a pan with water and add two leg+thigh pieces of chicken; 1/2 an onion; 1 carrot; a handful of peppercorns, corriander seeds and cumin seeds; a couple of cloves of garlic; and a small piece of ginger. Let it come to boil, then simmer for 30-40 mins. Strain and use what you need. Freeze leftover stock for next time.

Preheat your oven to 200 degrees Celsius. Cut the squash in half, and deseed (leave the skin on), Then place both halves on a greased baking tray, and bake for 35-45 mins, or until it has cooked all the way through.

Butternut squash

Leave the roasted squash to cool a little, then using a knife, scrape out the flesh and set it aside.

Now, heat a little oil in a pot and add the chopped onion. Stir and cook until softened, then add the crushed ginger and garlic, salt, pepper and turmeric. Stir to combine and let it all sweat for a minute or so, then add the butternut squash. Finally, add the stock and bring the mixture to boil.

Lower the heat, and let everything simmer for about 20 minutes. Then transfer to a blender and blend until smooth.

Butternut squash soup


2 thoughts on “Roasted Butternut Squash Soup

  1. MyNinjaNaan says:

    I’ve never eaten butternut squash before! They’re all over the markets nowadays, and I’ve always been tempted to buy one just for experiments sake. This looks so humble yet hearty mA!

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