Oh butternut, how do I love the? Let me count the ways. Oh oh oh oh…..I just love butternut squash. Love it. In a car. In a bar. In a house, with a mouse. I simply adore the quinessential autumn and winter vegetable known as butternut squash. The thing I love most about butternut squash besides its flavor, is how incredibly simple it is cook butternut squash. Roasting is my favorite method as it brings out its full flavor and makes removing the skin of the squash child’s play.
You’ll notice below that I’ve chosen to roast the squash first before whizzing it in a blender to make it into soup. This ensures that the flavor of the vegetable is at its most unique, but truest. I’ve also made my soup this way so that the soup base can be made a day or two ahead, then assembled the day of for ease of preparation.
- 500 grams (ca. 1 pound) butternut squash
- olive oil
- 250 ml (1 cup) water
- 2 tablespoons butter
- Salt and pepper to taste
- chili oil (optional)
- sour cream (optional)
- Cut the squash in half and place cut side up on a parchment paper lined baking tray. Drizzle with olive oil.
- Place baking tray into a pre-heated 190 C/ 375 F oven, for an hour, or until the squash flesh turns very dark brown.
- After the squash have roasted in the oven, allow to cool completely.
- When the squash halves have cooled, scoop out the squash flesh and place into a blender.
- Add water to blender and blend on medium-high until the squash is a smooth liquid.
- Melt the butter in a large pot on medium heat.
- Carefully add the smooth squash pulp to the pot, season with salt and pepper.
- Cook the soup, stirring occasionally, for 20 minutes, or until it is warmed through.
- Serve warm with chili oil and sour cream.