Roasted Butternut Squash Soup
My roasted butternut squash soup is a little bit sweet and just as creamy or not-creamy as you want it to be. Snuggle up with a hug-in-a-bowl
Ingredients
- 1 butternut squash cut into chunks
- 2 large carrots chopped
- 2 onion peeled, quartered
- 1 head of garlic whole, skin-on, the top cut
- 2 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon cinnamon ground
- ½ teaspoon cardamom ground
- 3 cup of broth/stock
- ½ cup 10% cream
- ½ block of halloumi cheese cubed
- ⅛ cup apple cider vinegar
Instructions
- Heat Oven to 400ºF
- Prepare the baking pan. Line the baking sheet with a fitted piece of parchment paper. Place the butternut squash onions, carrots, and garlic on the baking sheet.
- Season the veggies.Drizzle the olive oil over the veggies, then sprinkle the cinnamon, cardamom and salt. Use your hands to ensure all the vegetables are coated in oil and spice.
- Bake for 30 minutes or until the butternut squash is soft.
- Heat the stock. Start this step 10-15 minutes before the veggies are softened. Add stock to a medium-sized pot, heat on medium-high heat and bring to a simmer. Once simmering, turn the heat.
- Saute the halloumi. Heat a small frying pan on medium-high heat. Once hot, add a drizzle of olive oil, wait for the oil to simmer⏤about 30 seconds. Gently add the halloumi to the pan and saute until the bottoms are golden, then flip and repeat. When the halloumi is cooked, remove the pan from the heat and add the cheese to a bowl.
- Puree the soup. When the veggies are soft and roasty looking, remove from the oven. Carefully add all the roasted vegetables to the blender. Add the stock and vinegar to the blender, squeeze out all the garlic cloves from the roasted garlic and add it to the blender.
- Blend and finish. Blend the soup until smooth and silky. Stop the blender and add the cream and taste the soup to see if you need to adjust the salt or vinegar.
- Serve. Pour soup into a bowl and top with halloumi.
Notes
For the best flavour, it's important to add a good stock or broth. During the recipe testing, I found the soup very bland without a good stock/broth base. Any broth will work great with this soup.
A heat-proof high-speed blender is recommended for this recipe to achieve the creamiest results. If you don't have a high-speed blender, you can add the roasted vegetable to a large pot with the broth and use a hand blender to puree the soup.