This simple roasted butternut soup is the best you’ll ever taste! It is super creamy (yet cream-less) and full of delicious butternut flavor. It only requires a few ingredients and can be enjoyed at any time of day: from breakfast, lunch or dinner with some soup buns or croutons or toasted bread.
Preparation & cooking:
Start by preheating your oven to 200°C.
Then carefully slice the butternut in halves lengthwise. Using a spoon, scoop out the seeds and the membranes.
Next, slice the onion lengthwise as well and peel the garlic cloves.
Place the halved butternuts onto your baking tray cut side up then coat with ¾ of the cooking oil and sprinkle some sea salt and black pepper. Next, flip the butternut over so the cut sides are down then place in the oven to roast for 40-50 minutes depending on the size of your butternuts.
Halfway through, coat the halved onion with the remaining cooking oil and place it cut side down on the baking tray together with the garlic cloves. Continue cooking for another 20 minutes, then remove from the oven.
Allow them to cool down to handle. Once cooled, you can peel off the skin of the butternut or scoop the flesh and place in a blender. Remove the outer layer of the onion and add it to the blender along with the garlic cloves, nutmeg, ginger, butter, vegetable broth/beef broth or water and sea salt & black pepper.
You can start with 1½ cups of the liquid and add more to achieve your desired consistency. Blend till smooth and creamy for a few minutes depending on your blender power.
Add the soup back to your cooking pot to reheat if need be and adjust seasoning to your liking.
Serve in bowls and garnish with some freshly cracked black pepper and some pumpkin seeds or any other garnish you have on hand. Goes well with any side of your choice like croutons or toasted bread.
MORE SOUP RECIPES!
Looking for more delicious soup recipes?! Check out some of my other recipes you’re sure to enjoy!
- Beetroot soup (dairy free & vegan) -This Beetroot soup is such a decadent soup for the cold weather or even whenever you are craving a warm bowl of soup. It is easy to make and has a smooth and creamy texture. It’s also made with fresh carrots, ginger, garlic and turmeric. It is also dairy free, vegan and healthy!
- Sweet potato soup (dairy free & vegan) -Whenever you are craving a warm bowl of soup, this sweet potato soup comes in handy. It’s decadent and quick to make. Besides, sweet potatoes are considered a great complex carb rich in fibre and loaded with vitamins and minerals including iron, calcium, selenium, as well as a good source of vitamin B and vitamin C.
- Easy tomato soup -This easy tomato soup is so creamy and delicious. Perfect starter for Valentine’s Day dinner or lunch. It is also light and satisfying. Make sure to use ripe tomatoes in this recipe.
- The best butter beans soup -This Butter Beans Soup is creamy and flavorful. It’s the perfect soup to indulge in on a cold day. Butter beans are known to be rich in proteins hence a great plant protein. You only require a few ingredients & spices to enjoy this soup as a meal with any accompaniment of your choice including buttery garlic naan or some whole wheat chapatis or turmeric brown rice.
Simple Roasted Butternut Soup
Ingredients
- 2 medium butternut, halved
- 1 large onion, halved
- 4 garlic cloves, peeled
- 1 tbsp cooking oil
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 tbsp butter
- 3 cups vegetable broth or beef broth or water
- Sea salt & black pepper, to taste
Instructions
- Start by preheating your oven to 200°C. Then carefully slice the butternut in halves lengthwise. Using a spoon, scoop out the seeds and the membranes.
- Next, slice the onion lengthwise as well and peel the garlic cloves.
- Place the halved butternuts onto your baking tray cut side up then coat with ¾ of the cooking oil and sprinkle some sea salt and black pepper. Next, flip the butternut over so the cut sides are down then place in the oven to roast for 40-50 minutes depending on the size of the butternuts.
- Halfway through, coat the halved onion with the remaining cooking oil and place it cut side down on the baking tray together with the garlic cloves. Continue cooking for another 20 minutes, then remove from the oven (don’t worry if the skin or flesh browns—that’s good for flavor).
- Allow them to cool down to handle. Once cooled, you can peel off the skin of the butternut or scoop the flesh and place in a blender. Remove the outer layer of the onion and add it to the blender along with the garlic cloves, nutmeg, ginger, butter, vegetable broth/beef broth or water and sea salt & black pepper.
- You can start with 1½ cups of the liquid and add more to achieve your desired consistency. Blend till smooth and creamy for a few minutes depending on your blender power.
- Add the soup back to your cooking pot to reheat if need be and adjust seasoning to your liking.
- Serve in bowls and garnish with some freshly cracked black pepper and some pumpkin seeds or any other garnish you have on hand. Goes well with any side of your choice like croutons or toasted bread.
Notes
DID YOU MAKE THIS RECIPE?
Tag @gwenjikoni on Instagram and hashtag it #gwenjikoni
