How to Make Roasted Butternut Squash Soup

A creamy and spiced soup that releases the fall flavors such as caramelized roasted butternut squash and allspices. Blended with some cream, it is the perfect appetizer followed by a fall dinner.

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Prep Time: 20

Cook Time: 1 25

Total Time: 1 45

Course: Appetizer, Soup

Cuisine: American, Italian

Diet: Gluten Free, Vegetarian

Keyword: Allspice, Butternut Squash, Fall, Roasted Butternut Squash, Thanksgiving

Difficulty: Beginner

Servings:

Calories: 293kcal

Ingredients

3 pound butternut squash
1 cube Vegetable stock
½ tsp allspice
½ cup shallots chopped
2 tbsp olive oil extra virgin
2 tbsp cream creme fraiche
4 tsp parsley finely chopped
⅓ cup pumpkin seeds roasted

US Customary - Metric

Instructions

How To Roast the Butternut Squash

Start by cutting into 2 half the butternut squash. With the help of a scooper, remove the seeds, until the cavity is entirely clean.
Put some salt over all the pulp. With a brush, put some extra virgin olive oil on the surface of the pulp.
Place the butternut squash upside down in a baking pan, that you previously covered with wet and squeezed baking paper.
Bake in the oven for 45-50 minutes at 250 C°. The veggie is ready when you can easily pierce it with a fork.

How To Make the Pumpkin Soup

Let the butternut squash to cool down until you can handle it. With a sharp knife you can easily remove the skin or alternatively, you can easily scoop the pulp.
In a deep cast-iron skillet, heat some EVOO and when is shimmering add the shallots and cook them until they are translucent.
Add the roasted butternut squash, the allspice and the broth.
Cook until the flavours are blended for around 20-25 minutes.
When the soup has cool down, blend it adding 2 tbsp of cream.
Plate the soup and sprinkle on top some parsley and the pumpkin seeds.

Notes

In order to cut the butternut squash, place a damp cloth under your chopping board and remove the top and bottom tips of the veggie so that it is flat and you can handle it better, preventing it to slide.
You can sub the allspice with nutmeg, cinnamon or a blend of both.
You can sub the shallots with onions.
If you want to make the soup more hearty, serve it with Rosemary Focaccia Bread.

Nutrition

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