Soups & Stewsdeliciouslyella
Simple Roasted Butternut Squash Soup
This recipe couldn't be easier to make with a handful of ingredients roasted in the oven and blended into a creamy, thick and delicious soup. We love to enjoy it topped with a spoonful of sun-blushed tomatoes and a drizzle of their oil, along with a crack of black pepper.
👥 2 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●food processor
- ●saucepan
📝 Preparation Steps
1
Preheat oven to 210°C / 190°C (fan) / 375°F.
2
Place the large chunks of onion and butternut squash into a large baking tray. Add the cumin, a drizzle of olive oil and a pinch of salt. Mix well and cook for ⏱️ 50 minutes until the vegetables feel soft.
onion1butternut squash1ground cumin2 teaspoonsdrizzle of olive oil
3
Once cooked, remove from the oven and spoon the vegetables into a powerful blender or food processor, along with the almond milk and garlic clove — you may need to wait for the vegetables to cool a little if your blender is not designed for hot ingredients; or do it in 2 batches if your blender is not large enough to fit everything. Blend the mixture until smooth.
garlic1 clove
4
Once smooth, pour the mixture into a saucepan over medium heat. Heat for a few minutes, adding a dash more almond milk if you prefer it a little thinner.
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