Savory Roasted Butternut Squash Soup with Creamy Leek Infusion
Indulge in this luxurious Savory Roasted Butternut Squash Soup, a perfect blend of earthy butternut squash, sweet leeks, and aromatic spices creating a bowl of comfort that's both nutritious and delectable. Roasting the squash enhances its natural sweetness, while the combination of spices delivers a gentle warmth that complements its creamy texture. Finished with a swirl of hot whipping cream for richness, this soup is ideal for gatherings or a cozy night in. Share this heartwarming dish with family and friends and savor every delightful spoonful.
8
Servings
188
Calories
10
Ingredients
Ingredients
butternut squash
2 small (halved and roasted)
butter
2 tablespoons (divided)
leek
1 (white part only, sliced)
chicken stock
4 cups (homemade or store-bought)
sugar
1 tablespoon (granulated)
curry powder
1/2 teaspoon (to taste)
ground cumin
1/8 teaspoon (to taste)
salt
to taste (adjust as needed)
white pepper
to taste (freshly-ground)
hot whipping cream
1/4 cup (for finishing)
Instructions
1
Preheat the oven to 450°F (230°C).
2
Carefully cut the butternut squash in half and scoop out the seeds.
3
Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for about 1 hour, or until the flesh is very tender.
4
Once roasted, let the squash cool slightly, then scoop out the flesh with a spoon and set aside.
5
In a large soup pot, melt 1 tablespoon of butter over medium heat. Add the sliced leek and sauté until tender, about 5 minutes.
6
Stir in the roasted squash and cook for an additional 5 minutes, allowing the flavors to meld.
7
Pour in the chicken stock and add the sugar, curry powder, ground cumin, salt, and freshly-ground white pepper. Stir well and bring the mixture to a simmer.
8
Carefully transfer the soup mixture to a blender in batches, blending until smooth. Return the blended soup to the pot.
9
Blend the last batch of soup with the remaining tablespoon of butter and the hot whipping cream for added richness, then stir it back into the pot.
10
Heat the soup through, adjusting the seasoning and thickness to your preference.
11
Serve hot, garnished with a drizzle of cream or a sprinkle of spices if desired.
Nutrition Information
10
Fat
21
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main vegetable in the Savory Roasted Butternut Squash Soup?
The main vegetable is butternut squash, which is roasted to enhance its natural sweetness.
How many servings does this recipe provide?
This recipe yields 8 servings.
What temperature should the oven be set to for roasting the squash?
The oven should be preheated to 450°F (230°C).
How long does it take to roast the butternut squash?
The squash needs to be roasted for about 1 hour or until the flesh is very tender.
What part of the leek is used in this soup?
Only the white part of the leek, sliced, is used for this recipe.
How many calories are in one serving of this soup?
Each serving contains approximately 188 calories.
What is the fat content per serving?
There are 10 grams of fat per serving.
How much protein is in a single serving?
Each serving contains 2.5 grams of protein.
How many carbohydrates are in this roasted squash soup?
There are 21 grams of carbohydrates per serving.
What spices are used to season this soup?
The soup is seasoned with curry powder, ground cumin, salt, and freshly-ground white pepper.
Is there any sugar in this recipe?
Yes, the recipe calls for 1 tablespoon of granulated sugar.
What kind of stock is recommended?
The recipe calls for 4 cups of chicken stock, which can be homemade or store-bought.
How do I prepare the squash for roasting?
Carefully cut the butternut squash in half and scoop out the seeds before roasting.
Do I roast the squash cut-side up or down?
The squash halves should be placed cut-side down on the baking sheet.
How do I extract the squash after roasting?
Once cooled slightly, scoop out the flesh with a spoon and set it aside.
How long should I sauté the leeks?
Sauté the sliced leek in butter for about 5 minutes until tender.
When do I add the chicken stock?
Add the chicken stock after stirring the roasted squash with the sautéed leeks for 5 minutes.
How is the soup made smooth?
The soup is transferred to a blender in batches and blended until smooth.
What is added during the final blending batch?
The last batch of soup is blended with the remaining tablespoon of butter and the hot whipping cream.
How much whipping cream is used?
The recipe requires 1/4 cup of hot whipping cream.
What type of butter is used?
The recipe uses 2 tablespoons of butter, divided throughout the cooking process.
What are some suggested garnishes for the soup?
You can garnish the soup with a drizzle of cream or a sprinkle of additional spices.
Is this soup considered a healthy meal?
Yes, it is tagged as a healthy meal options and is rich in nutrients from the squash and leeks.
What is the total number of ingredients?
There are 10 total ingredients in this recipe.
What category does this recipe fall into?
The recipe is categorized under the Vegetable category.
Can I adjust the spice levels?
Yes, both the curry powder and ground cumin can be adjusted to taste.
What kind of pepper is used?
Freshly-ground white pepper is used for a clean heat and appearance.
How do I know when the squash is done?
The squash is done when the flesh is very tender after roasting for about an hour.
Is this a good recipe for gatherings?
Yes, the recipe description mentions it is ideal for gatherings or a cozy night in.
What flavor profile does the curry powder add?
The curry powder provides a gentle warmth that complements the creamy texture and natural sweetness of the squash.