It’s raining and it feels like Monday, seriously. So, if you love soups then this Butternut Squash Soup totally hits the spot on days like today.

It’s not cold, but just gloomy and dark, perhaps that’s how Halloween day should be, a bit on the scary side.

That been said, the word was that Halloween will be rescheduled here for Friday or tomorrow due to the storm that is heading our way.

Anyways there is no better way to comfort yourself on the day like this than with a nice bowl of hot soup.

Tap here for more tasty soup recipes

I have been making a lot of soups lately, more than usual. Vegetarian as well as lighter meals. I just don’t feel as hungry and I am eating what I am craving.

Well, I made this butternut squash soup last weekend and it was delicious. That says a lot coming from me.

You see, I am not a big fan of butternut squash soup, even though I truly love butternut squash. Go figure!

I really try to experiment with different recipes for a few days just to make myself like it.

I mean it’s tasty and far better than your ordinary squash soup, but I am just not a fan.

So, I was testing the difference when I was roasting the veggies before blending vs. boiling the veggie.

I liked it so much better with roasted butternut squash, onion and garlic.

It gives you such a pleasant aroma, deeper taste and nuttier flavour. It was not so bland at all. Hey, I tried my best!

Also, spices play a huge roll in case of changing the flavour.

You may add pinch or two of your favourite spice such as cumin, turmeric and ginger. Perhaps, something else to spice it up like red chilli powder, or similar.

My husband ate it and loved it with a drizzle of Mexican table cream, a sprinkle of za’atar and pumpkin seeds served with hot rice.

When you make it, try to roast butternut squash first.

If you get inspired and make this comforting Butternut Squash Soup, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you all so much for all your support!

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Yield: Serves 6

Butternut Squash Soup

Prep Time: 10 minutes

Roasting Time: 25 minutes

Finishing Time: 10 minutes

Total Time: 45 minutes

An easy and simple recipe for comforting Butternut Squash Soup

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Ingredients

Roasting veggies

• 1 butternut squash, 2 to 3 lbs.
• 1/2 onion, cut in half and peel the skin
• 3 garlic cloves
• Generous pinch salt and pepper
• 1 tablespoon oil

Soup

• 2 tablespoon butter, unsalted
• Pureed butternut squash mixture
• 2-3 cups vegetable stock, read notes
• 1 teaspoon Cumin
• 1 teaspoon Turmeric
• 1 teaspoon Allspice
• 1/2 teaspoon ground ginger
• 1/4 cup Heavy Whipped Cream (half and half for sub)
• Salt and ground black pepper to taste

Garnish

• za'atar
• roasted pumpkin seeds
• sour cream or Mexican table cream

Instructions

1. Preheat the oven on 400°Fahrenheit
2. Cut the squash lengthwise and slice with skin into thicker slices. You could peel it if you wish but there is no need. Peel the onion and cut the onion in half and use 3 whole garlic cloves; season it with salt and pepper and rub oil all over; For the first 15 minutes let the squash roast on its own because it takes longer to cook, then add onion and garlic. Place it the roasting dish and bake for about 25 minutes or until the squash is tender.
3. Once done, take it out and carefully scrape the tender squash to separate it from the skin.
4. Put the squash in the blender or food processor together with roasted onion, garlic and vegetable stock. Blend until all combined, pureed and smooth.
5. Melt the unsalted butter in the medium size pan. Pour the pureed butternut squash mixture in the melted butter, stir and add cumin, turmeric, allspice, ginger, heavy whipped cream or half and half, salt and pepper to taste. Stir well. Turn the heat to medium-low.
6. Once at the boiling point turn off the heat and it's ready for serving.
7. For garnish, you could use Za'atar, roasted pumpkin seeds and perhaps a drizzle of sour cream, Mexican table cream/sour cream

Notes

Spices that I used are optional, you may add what you like or have. Heavy whipped cream does give nice creamy texture, but if you are vegan omit or

You can also use half and half or Mexican tables cream. It will still give you creaminess.

Depending on your preference, add a cup more of liquid if you like a thinner soup.

Did you make this recipe?

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