Raglan Castle Roasted Butternut Squash Soup
This Raglan Castle Roasted Butternut Squash Soup is a delicious and comforting dish that originates from Monmouthshire cuisine. The rich flavors of roasted butternut squash combined with savory herbs and spices make this soup a perfect choice for a cozy meal.
Ingredients
- 1 large butternut squash, peeled, seeded, and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, thyme, nutmeg, salt, and pepper. Spread the seasoned squash on a baking sheet and roast for 30-35 minutes, or until tender and caramelized.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the roasted butternut squash to the pot, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Adjust the seasoning with salt and pepper, if needed.
- Serve the soup hot, garnished with a drizzle of olive oil and a sprinkle of fresh thyme.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 8g
Supplies
Large bowl Baking sheet Large pot Immersion blender or regular blender
Tools
Oven Cutting board Knife Spatula Soup ladle
Serving suggestions
This Raglan Castle Roasted Butternut Squash Soup pairs perfectly with crusty bread or a side salad for a complete meal.
Tips & tricks
For an extra touch of richness, stir in a splash of heavy cream or coconut milk before serving.
Cost
$10