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Nigella Butternut Squash Soup Recipe

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Roasted Butternut Squash Soup a Recipe for Fall Weather Perfectly Provence
Roasted Butternut Squash Soup a Recipe for Fall Weather Perfectly Provence from perfectlyprovence.co

Description

This Nigella Butternut Squash Soup Recipe is a perfect fall soup that will warm you up on chilly days. The soup is a creamy, comforting blend of roasted butternut squash, onion, garlic, and spices. It is easy to make and tastes delicious.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is about 1 hour and 15 minutes.

Ingredients

  • 1 large butternut squash
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Equipment

  • Baking sheet
  • Large pot
  • Blender or immersion blender

Method

  1. Preheat the oven to 400°F.
  2. Cut the butternut squash in half lengthwise and remove the seeds.
  3. Brush the squash halves with olive oil and season with salt and pepper.
  4. Place the squash halves cut-side down on a baking sheet and roast for 45-50 minutes, or until tender.
  5. While the squash is roasting, heat the remaining olive oil in a large pot over medium heat.
  6. Add the onion and garlic and cook until softened, about 5 minutes.
  7. Add the ginger, cinnamon, and nutmeg and cook for another minute.
  8. When the squash is done roasting, scoop the flesh out of the skin and add it to the pot with the onion mixture.
  9. Add the vegetable broth and bring the mixture to a simmer.
  10. Simmer for 15-20 minutes, or until the mixture has thickened slightly.
  11. Use an immersion blender or transfer the mixture to a blender and blend until smooth.
  12. Stir in the heavy cream and season with salt and pepper to taste.
  13. Serve hot with toasted bread or crackers.

Notes

You can add more or less vegetable broth to adjust the thickness of the soup according to your preference. You can also top the soup with croutons, pumpkin seeds, or sour cream.

Nutrition Info

This recipe makes about 4 servings. Each serving contains approximately:
  • Calories: 320
  • Carbohydrates: 32g
  • Protein: 4g
  • Fat: 22g
  • Sodium: 780mg
  • Fiber: 6g
  • Sugar: 8g

Recipes FAQ

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Just let it cool completely and transfer it to a freezer-safe container. Thaw it in the refrigerator overnight before reheating.

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth instead of vegetable broth if you prefer.

Recipe Tips

  • Make sure to roast the butternut squash until it is very tender. This will make it easier to blend into a smooth soup.
  • If you don't have an immersion blender, be careful when transferring the hot soup to a regular blender. Let it cool slightly before blending and blend in batches if necessary.
  • You can adjust the amount of spices to your taste. Add more or less ginger, cinnamon, or nutmeg as desired.

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