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Roasted Purple-Skinned Butternut Squash Soup

This soup features purple-skinned butternut squash roasted until caramelized, then blended into a smooth, velvety purée. The roasting process deepens the squash’s natural sweetness and introduces smoky, earthy flavors, resulting in a vibrant-colored, hearty soup with a rich texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large purple-skinned butternut squash halved lengthwise, seeds removed
  • 2 tablespoons olive oil for roasting
  • 1 large onion roughly chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • to taste salt and pepper for seasoning

Equipment

  • Oven or Roasting Pan
  • Blender or Food Processor
  • Soup pot or large saucepan
  • Chef's Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Place the halved squash cut-side up on a baking sheet, brush with olive oil, and season with a pinch of salt. Roast until the flesh is tender and caramelized around the edges, about 40-45 minutes.
  2. While the squash roasts, heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. The onions should turn a light golden color and release a sweet aroma.
  3. Add the minced garlic to the onions and cook for another minute until fragrant. Be careful not to burn the garlic, as it should turn golden quickly.
  4. Once the squash is roasted and cool enough to handle, scoop out the flesh into the pot with the sautéed onions and garlic. The flesh should be vibrant orange and soft enough to blend easily.
  5. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, allowing the flavors to meld together.
  6. Using an immersion blender or a regular blender, blend the soup until smooth and creamy. If using a regular blender, blend in batches and be cautious with hot liquids. Return the blended soup to the pot if needed.
  7. Season the soup with salt and pepper to taste, then stir well. Adjust the seasoning as desired for balance and flavor depth.
  8. Heat the soup through until steaming hot, about 2-3 minutes. The final texture should be smooth, velvety, and slightly thickened.
  9. Serve the soup in bowls, optionally garnished with a drizzle of olive oil or fresh herbs for an inviting presentation.

Notes

Roasting brings out a smoky sweetness in the squash, enhancing the depth of flavor in the soup. You can top with croutons or a dollop of cream for added richness.