Roasted Butternut Squash Soup
Try this Roasted Butternut Squash Soup recipe, or contribute your own.
Try this Roasted Butternut Squash Soup recipe, or contribute your own.
- Carbohydrate 2.8718625 g
- Cholesterol 0 mg
- Fat 9.6433125 g
- Fiber 0.628875015377998 g
- Protein 3.957075 g
- Saturated Fat 1.7093625 g
- Serving Size 1 1 Serving (303g)
- Sodium 290.72565 mg
- Sugar 2.242987484622 g
- Trans Fat 0.385687500000001 g
- Calories 107 calories
Step-by-step
- Preheat the oven to 375°F (190ºC).
- Add the squash and shallots to a 9-inch (22 cm) x 13-inch (33 cm) roasting pan. Drizzle with 2 to 3 tablespoons of oil. Season with the salt.
- Bake until the squash is very tender when pierced with a fork, about 45 minutes.
- Transfer the roasted squash and shallots to the bowl of the blender. Add the coconut milk and vegetable broth. Pulse until the soup is very smooth.
- Ladle the soup into deep bowls. Sprinkle cilantro and pumpkin seeds on top. Squeeze of fresh wedge of lime over-the-top before serving.
Velvety coconut milk and caramelized shallots yield a rich, thick bowl of orange winter squash puree balanced by bright citrus acidity. Roasting the squash and shallots together at 375 degrees Fahrenheit concentrates their natural sugars through dehydration before blending occurs. When adapting this dish for different dietary needs, understanding how component swaps alter the final texture remains essential.
Managing Ingredient Substitutions
Swapping coconut milk for heavy cream alters the fat profile and reduces the final soup density slightly, as canned coconut milk contains roughly 20 to 24 percent fat compared to heavy cream at 36 percent. If using homemade vegetable stock instead of store-bought versions, adjust the added sea salt upward since commercial broths carry higher sodium levels. For a thinner consistency, increase the vegetable stock by quarter-cup increments until reaching the desired mouthfeel.
- Grainy texture usually stems from under-roasting the squash or using an underpowered blender; extend the roast time by 10 minutes or strain the blended soup through a fine-mesh sieve.
- Excessive sweetness can be corrected by doubling the lime juice garnish to balance the natural sugars in the squash.
- Softened pumpkin seeds indicate improper cooling before storage; keep toasted pepitas in an airtight container at room temperature for up to five days to maintain their crunch.
