Who doesn’t love soup in the fall and winter? The trick to this butternut squash soup is roasting the veggies first; it turns a great soup into an amazing soup.
This roasted butternut squash soup is honestly the tastiest I’ve ever tried. It’s super creamy and bursting with flavors.
Try other kinds of squash or pumpkin in place of the butternut squash or throw in a roasted sweet potato for a bit more texture. I like adding a swirl of coconut cream when serving because it makes it even creamier!
Crispy tortillas are the perfect addition to this soup and spicing them up with a bit of chili pepper makes everything that much better. I used packaged tortillas but you can totally whip up a batch of homemade tortillas while roasting the butternut squash.
If all else fails you can always serve this butternut soup with crusty bread or tortilla chips, and for the non-bread eaters, sprinkle some roasted pumpkin seeds on top.
And in case you didn’t know, the benefits of squash are insane, this super versatile vegetable is an amazing,
- Immune booster
- manage symptoms of diabetes
- anti-inflammatory capacity
- Helps reduce insomnia
- low in calories
- 1 LARGE BUTTERNUT SQUASH CUT IN HALF Crispy Tortillas 4 TORTILLAS
- 3-5 CLOVES GARLIC LEAVE SKINS ON
- 1 1/2 TABLESPOONS OLIVE OIL
- 1 LARGE ONION DICED
- 1 TEASPOON SALT
- 4 CUPS VEGETABLE OR CHICKEN STOCK
- 1 TABLESPOON MAPLE SYRUP
- 1 TABLESPOON SMOKED PAPRIKA
- 1 TEASPOON FRESH GROUND PEPPER MORE FOR GARNISH
- 4 CRISPY TORTILLAS
- 1 OLIVE OIL
- 1 TEASPOON CHILI POWDER OR CHILE ANCHO POWDER
- Garnish (optional) 1 LARGE AVOCADO DICED 1 HANDFUL CILANTO CHOPPED FINELY
- Heat oven to 400.
- Scoop out the seeds from squash.
- Brush cut side of squash with olive oil and sprinkle with salt, pepper and a bit of your smoked paprika.
- Place squash cut side down and your garlic cloves (skins on) under the squash on a roasting dish. Roast squash until completely tender, about 1 hour.
- Set the squash aside until it’s cool enough to handle, about 10 minutes.
- While the squash is cooling, heat olive oil up in your soup pan and add the onion and 1/2 teaspoon salt until the onion has softened and is starting to turn golden, about 4 minutes.
- Use a large spoon to scoop the butternut squash flesh into the soup pan and discard the skin.
- Squeeze the garlic out of the skins and add it to the squash and onions along with the stock, maple syrup, salt, pepper and smoked paprika.
- Bring soup pan to a simmer and using a hand blender blend until smooth.
- Add more stock if soup is too thick.
- Garnish with fresh ground pepper.
- While soup cooks, brush the tortillas with olive oil and lay the tortillas flat, in a single layer, on a baking sheet.
- Sprinkle the tortillas with spices.
- Bake in oven (at 400 degrees F) for five minutes or until they are crispy and golden brown in color.
- Break the crispy tortillas up into bite-size pieces and serve beside your soup.
- Serve with some chopped avocado and coriander on top.
This recipe was republished with permission from HispanicKitchen.com