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–+ servings

Roasted Butternut Squash Soup with Turmeric

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Rett Soup
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 teaspoon ground turmeric
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

fremgangsmåte
 

  • Preheat the oven to 400 degrees F. Place the cubed squash on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with the turmeric, salt, and black pepper. Toss to coat evenly, then spread in a single layer.
  • Roast the squash for 25 to 30 minutes until the edges turn golden and the pieces are tender when pierced with a fork.
  • While the squash roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
  • Pour in the vegetable broth and add the roasted squash. Bring the mixture to a simmer and cook for 10 minutes to let the flavors combine.
  • Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender. Taste and adjust salt if needed.

merknader

If the soup thickens after chilling, stir in a splash of broth or water when reheating. Store cooled portions in airtight containers in the refrigerator for up to 4 days. For a slightly richer taste, use broth made with a touch of roasted garlic.
Course: Soup
Cuisine: American
Equipment: Baking sheet, Large pot, Immersion blender or countertop blender