Who will not like a bowl of hot soup before starting with the main course? We can’t disagree that having a starter does always increase our appetite. So here we come with one of the most simple and delicious starters. The butternut squash soup is a basic yet healthy dish to be served before the lunch or dinner or maybe sometimes as an evening snack. So here we are with the recipe and the ingredients that you will need to make this dish:
- 3 1/2 lb butternut squash
- 1 tbsp avocado oil
- 1 small yellow onion, halved
- 1 garlic clove, peeled
- 1/2 tbsp maple syrup
- 1 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 4 cups vegetable broth
- cracked black pepper, to taste
- 2 tbsp butter, optional
- pepitas, pumpkin seeds
- cracked black pepper
Sice it in half lengthwise. Use a spoon to remove the seeds and membrane.
Transfer the butternut squash to a baking tray cut side up, coat with avocado oil and sprinkle with salt and pepper.
Then flip the butternut squash over so the cut side is down and roast for 60 minutes. At the 30 minute point, coat the cut half of the onion with avocado oil and place it cut side down on the baking tray. Continue cooking for another 30 minutes, then remove from the oven.
One the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer to a blender.
Remove the outer layer of the onion and add it to the blender. garlic, maple syrup, salt, nutmeg, ginger, butter, and vegetable broth.
Add garlic, maple syrup, salt, nutmeg, ginger, butter.
Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for several minutes or until creamy.
Taste the soup and add more salt and pepper if needed.
Garnish the soup with pepitas, parsley, and cracked black pepper.
Enjoy the buttemut squash soup with your friends and family.