Roasted Butternut Squash Soup

Posted

November 10, 2014


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Thick, creamy, luxuriant with a hint of sweet, a deeply satisfying soup! A bowl of this can make a meal! 20140304-135827.jpg
Method:
Spread peeled, diced butternut squash on a pan. Spray with oil. Sprinkle some sea salt, pepper &’rosemary. Roast in the oven at 425 degrees for about 45 minutes, till fork tender & beginning to caramelize. 20140304-141546.jpg

Heat some butter/oil, sauté some garlic & chopped onions. Now purée the squash along with chicken/ veg stock, sautéed onions and garlic till smooth. Strain if you want. Heat through, sprinkle with smoked paprika, and garnish with pieces of scallion! 20140304-135823.jpg

One comment on “Roasted Butternut Squash Soup

  1. November 16, 2015 Anna George

    Ruchi your recipes are so awesome…like the fact that you keep it healthy as well .

    Reply

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