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Gwen Jikoni

Simple Roasted Butternut Soup

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.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 6 -8
Course: Appetizer, Breakfast, Soup
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Next, slice the onion lengthwise as well and peel the garlic cloves.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. Add the soup back to your cooking pot to reheat if need be and adjust seasoning to your liking.
  8. 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

TO MAKE IT DAIRY FREE/VEGAN: Substitute the butter with olive oil and make sure to use water or vegetable stock. The soup will still be creamy and taste luxurious.