Roasted butternut squash in a mildly seasoned broth with onions and tomatoes, this clear butternut squash soup is perfect for a night when you just want to tuck and sleep in. I love the flavors and textures of this clear soup as all ingredients perfectly balance each other.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Soup
Cuisine: Continental
Keyword: butternut squash recipe, pumpkin recipe
Servings: 4
Calories: 199kcal
Ingredients
300gbutternut squash, peeled and chopped into bite-size pieces
Preheat oven to 220ºC. Put the butternut squash pieces in an ovenproof dish. Add the chopped garlic and dried thyme and rosemary. Drizzle 1 tbsp olive oil. Mix well and roast in oven for 15 mins.
Heat the remaining 3 tbsp oil in a deep pot. Add the onions and green chilly. Sauté for 5 mins till the onion becomes soft. Add the chopped tomatoes and cook for another 5 minutes.
Add the roasted butternut squash and garlic along with all the juices into the pot. Top with the stock. Mix well and bring to a boil. Reduce heat and simmer for 5 minutes. If you want to make a soup, use a stick blender to blend the stew into a thick soup. Add more water if required.
Add the roasted butternut squash and garlic along with all the juices into the pot. Top with the stock. Mix well and bring to a boil. Reduce heat and simmer for 5 minutes. If you want to make a soup, use a stick blender to blend the stew into a thick soup. Add more water if required.