Difficulty Level: Intermediate
Why it’s great for your cooking channel: This recipe is fantastic for your cooking channel because it highlights how to transform simple, seasonal ingredients into a rich and satisfying meal. It’s a visually appealing dish with vibrant orange hues, and the step-by-step process of roasting and blending makes it easy for viewers to follow along. The dish is also versatile, as it can be made vegan or vegetarian depending on dietary preferences.
Description: Butternut Squash Soup is a creamy, flavorful dish made from roasted butternut squash blended with aromatic spices and herbs. It’s a warm, comforting meal that’s perfect for cooler weather and pairs wonderfully with crusty bread or a light salad.
Preparation time: 15 minutes
Cooking time: 45 minutes
Serving size: Serves 4
Ingredients:
- 1 medium butternut squash (about 1 kg), peeled, seeded, and diced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth (or chicken broth)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1/4 cup heavy cream or coconut milk (optional for extra creaminess)
- Fresh thyme or parsley for garnish
Instructions:
- Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper, then roast for 25-30 minutes or until tender and caramelized, flipping halfway through. - Sauté the Onion and Garlic:
While the squash is roasting, heat a large pot over medium heat. Add a tablespoon of olive oil, followed by the chopped onion. Sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. - Blend the Ingredients:
Once the squash is roasted, add it to the pot with the onions and garlic. Pour in the vegetable broth and bring to a boil. Reduce the heat and let simmer for 10 minutes to allow the flavors to meld. - Purée the Soup:
Using an immersion blender, carefully purée the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, blending until smooth and returning it to the pot. - Season and Finish:
Stir in the ground cumin, nutmeg, and additional salt and pepper to taste. For extra creaminess, add the heavy cream or coconut milk. Simmer for another 5 minutes, then remove from heat. - Serve:
Ladle the soup into bowls and garnish with fresh thyme, basil or parsley. Serve warm with a side of crusty bread.
Final Thoughts: Butternut Squash Soup is a great addition to your cooking channel as it’s simple to prepare but packed with flavor and visual appeal. Roasting the squash enhances its natural sweetness, while the addition of cumin and nutmeg gives the soup depth. It’s a perfect recipe for fall or winter and can easily be adapted for vegan or dairy-free audiences. The smooth, creamy texture will surely make it a hit with your viewers.
