Winter is a perfect time to make this recipe for butternut squash soup. The only tricky part it peeling the squash. If you are feeling lazy, then many supermarkets sell chunks of already peeled butternut squash. After that, the rest of the steps are simple. Also, the fun part is adding variation with different toppings. In the photo, you can see some pieces of chorizo and a side of bread rolls. However, you can also keep the soup vegetarian or vegan by using chili flakes, fried onions, pumpkin seeds and/or croutons.
Ingredients
1 large butternut squash, peeled, de-seeded and cut into 3/4-inch cubes
2 Tbsp olive oil
2 Tbsp butter
1 small onion, roughly chopped
1 1/2 Tbsp fresh ginger, chopped
2 garlic cloves, minced
2 Knorr (or other) vegetable broth bouillon cubes
Salt and ground pepper to taste
Optional Toppings
Sour cream
Fried onions
Chili flakes
Cooked pieces of chorizo or bacon
Pumpkin seeds
Croutons
Instructions
Heat oven to 200F. First, toss the butternut squash pieces with olive oil and put into a roasting pan or on a baking tray with edges. Bake for 15 minutes then remove from the oven and set aside.
Next, melt butter in a large saucepan over medium heat. Cook onion for 2 minutes until the onion becomes translucent. Add ginger, garlic, and squash, then cook for 5 minutes, stirring occasionally.
Dissolve the bouillon cubes in 4 cups water or hot water. Add to the saucepan and bring to a boil. Then reduce heat to simmer until squash is tender, about 15-20 minutes.
Puree the soup using a hand blender, or if you do not have one then you can use a blender but be careful of the hot liquid. Add salt and pepper to taste. Finally, serve hot with toppings of your choice.
Note: Do not use the hand blender with a saucepan that has a non-stick coating or it may become damaged
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