Sweetest Hobby

Imagine a soup that not only warms your body but also your soul! This Roasted Butternut Squash Soup is a true celebration of flavors and textures. Every spoonful delivers the comforting taste of home, perfect for those colder days. This recipe is ideal for a healthy yet flavorful meal!

Ingredients for roasting:

• 1 medium butternut squash
• 2 medium tomatoes
• 6 garlic cloves (medium-sized)
• 1 red bell pepper
• 8 small pearl onions
• 1 fennel bulb
• Salt (to taste)
• Black pepper (to taste)
• Nutmeg (to taste)
• Paprika (to taste)
• Olive oil (enough to coat and drizzle over the vegetables)

Ingredients for the vegetable broth:

• 1 leek (I used the green tops)
• 1 fennel (I used the fennel fronds)
• 1 medium onion
• Cilantro or parsley (to taste)
• Green onions (to taste)
• 2 grated carrots
• 2 garlic cloves

Instructions: 

1. Roasting the Vegetables:

• Preheat your oven to 400°F (200°C).
• Place all the ingredients for roasting (butternut squash, tomatoes, garlic, red bell pepper, pearl onions, fennel bulb, and seasonings) on a baking tray. Drizzle them with olive oil.
• Roast for about 60 minutes, checking occasionally. If the vegetables start to darken too much, cover them with foil to avoid burning.

2. Making the Vegetable Broth:

• While the vegetables are roasting, start the broth. In a large pot, heat some olive oil and sauté the garlic and onions until soft and fragrant.
• Add the remaining broth ingredients (leek tops, fennel leaves, carrots, herbs) and 5 cups of water.
• Season with salt to taste and simmer over medium-low heat for about 25 minutes to allow the flavors to develop.

3. Blending the Soup:

• Once the vegetables are roasted, separate the butternut squash from the peel and add the roasted vegetables to a food processor.
• Add the prepared vegetable broth (about 5 cups) and blend until smooth.
• For a creamier texture, you can blend some vegetables and strain the rest if you prefer a smoother soup.

4. Final Touches:

• Add 2 fl of heavy cream and adjust the salt to taste.
• Simmer the soup in a saucepan for a few more minutes to meld the flavors.

5. Serve:

• Serve hot with croutons, fresh parsley, and toasted pumpkin seeds for added texture and flavor.

Enjoy!

From my kitchen to yours,

Ana Raquel