Celebrate fall evenings with this simple and delicious roasted butternut squash soup. With the evenings turning a little chilly these days, this easy one-pot soup with some crusty bread makes a light and comforting dinner.
Rub the inside with little olive oil and sprinkle some salt.
Place them flesh down on a baking tray and roast in oven for about 20 mins till they are soft. Turn and check the squashes in between with a tong or long spoon to see if they are done or not.
Remove from heat and allow to cool before scooping out the flesh.
Meanwhile heat the remaining olive oil in a deep pot on medium heat. Add garlic and onions. Sauté for 5 minutes till the onions start to soften.
Scoop out the flesh of the roasted butternut squashes and add to the pot.
Top with stock, salt, and pepper. Mix well, stick in a fresh rosemary stalk, and cover.
Cook covered on low heat for 10 mins for all the flavours to come together.
Remove from heat, discard the rosemary stalk and using a stick blender, blend the soup to smooth in the pot itself.
Remove into serving bowls, garnish with pumpkin seeds and chilli flakes and serve hot with some bread for a complete meal.
Notes
The soup stays well in the refrigerator for 2-3 days and freezes well for weeks.
For a slightly different recipe for butternut squash soup, try this clear butternut squash soup recipe which is a potpourri of different textures and flavors all complimenting each other.