Roasted Butternut Squash Soup with Onions and Thyme by @le.renard.et.les.raisins

1h20

4 servings

🎃

1

Butternut squash

🧅

2

Onion

🧄

1 head

Garlic

🌿

0.5 bunch

Fresh thyme

🍎

1

Apple

🌶️

1 pinch

Chili powder

🫙

1 tsp

Cumin

🫙

1 tsp

Turmeric

🍛

0.5 tsp

Curry powder

🍲

1

Vegetable stock powder

🧂

Salt

🫒

Olive oil

💧

500 ml

Water

🌰

Flaked almonds

🌿

Parsley

🌿

Chives

  1. Preheat

    Preheat the oven to 180°C.

  2. Cut
    • Butternut squash

    Cut the butternut squash in two with a large knife, remove the seeds and score the flesh in a crosshatch pattern.

  3. Place
    • Butternut squash

    Place the butternut squash on an oven tray lined with parchment paper, cut side up.

  4. Peel
    • Onion
    • Garlic

    Peel and cut the onions in two, and cut the top off the whole head of garlic.

  5. Place
    • Onion
    • Garlic
    • Fresh thyme

    Place the onions and garlic on the tray with the thyme, drizzle with olive oil and add a generous pinch of salt.

  6. Bake

    Bake for 1 hour.

  7. Blend
    • Butternut squash
    • Onion
    • Garlic

    Blend all the ingredients together, squeezing the garlic head out of its skin, with about 500ml of boiling water, removing the hard thyme stems and the apple core.

  8. Serve
    • Parsley
    • Flaked almonds

    Serve immediately with finely chopped fresh herbs and toasted flaked almonds.

Roasted Butternut Squash Soup with Onions and Thyme by @le.renard.et.les.raisins

1h20

4 servings

🎃

1

Butternut squash

🧅

2

Onion

🧄

1 head

Garlic

🌿

0.5 bunch

Fresh thyme

🍎

1

Apple

🌶️

1 pinch

Chili powder

🫙

1 tsp

Cumin

🫙

1 tsp

Turmeric

🍛

0.5 tsp

Curry powder

🍲

1

Vegetable stock powder

🧂

Salt

🫒

Olive oil

💧

500 ml

Water

🌰

Flaked almonds

🌿

Parsley

🌿

Chives

Preparation Steps

  1. Step 1/8

    Preheat the oven to 180°C.

  2. Step 2/8

    Cut the butternut squash in two with a large knife, remove the seeds and score the flesh in a crosshatch pattern.

    🎃Butternut squash
    🔪Large knife

  3. Step 3/8

    Place the butternut squash on an oven tray lined with parchment paper, cut side up.

    🎃Butternut squash
    📜Parchment paper

  4. Step 4/8

    Peel and cut the onions in two, and cut the top off the whole head of garlic.

    🧅Onion
    🧄Garlic
    🔪Large knife

  5. Step 5/8

    Place the onions and garlic on the tray with the thyme, drizzle with olive oil and add a generous pinch of salt.

    🧅Onion
    🧄Garlic
    🌿Fresh thyme
    🫒Olive oil
    🧂Salt
    🍳Oven tray

  6. Step 6/8

    Bake for 1 hour.

  7. Step 7/8

    Blend all the ingredients together, squeezing the garlic head out of its skin, with about 500ml of boiling water, removing the hard thyme stems and the apple core.

    🎃Butternut squash
    🧅Onion
    🧄Garlic
    🌿Fresh thyme
    🍎Apple
    🌶️Chili powder
    🫙Cumin
    🫙Turmeric
    🍛Curry powder
    🍲Vegetable stock powder
    🧂Salt
    💧Water

  8. Step 8/8

    Serve immediately with finely chopped fresh herbs and toasted flaked almonds.

    🌿Parsley
    🌿Chives
    🌰Flaked almonds

Composition

Ingredients

Types

Vegetables, Herbs, Fruits, Spices, Condiments, Oils, Other, Nuts

Ingredients

Butternut squash, Onion, Garlic, Fresh thyme, Apple, Chili powder, Cumin, Turmeric, Curry powder, Vegetable stock powder, Salt, Olive oil, Water, Flaked almonds, Parsley, Chives

Notes

Fresh thyme (or 2 tsp dried thyme), Curry powder (or 1 pinch chili powder), Vegetable stock powder (or 1 vegetable stock cube), Salt (to taste), Olive oil (a drizzle), Water (boiling, for blending), Flaked almonds (toasted, optional, to serve), Parsley (finely chopped, optional, to serve), Chives (finely chopped, optional, to serve)

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Low-Calorie, Vegan, soy-free, Dairy-Free

Calories

150 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 27g, Fat: 4g, Fiber: 5g, Sugars: 12g

Nutritional Information

Minerals

Potassium: 500mg, Sodium: 480mg, Magnesium: 30mg, Calcium: 60mg, Iron: 1mg

Vitamins

Vitamin A: 850µg, Vitamin C: 25mg, Vitamin B6: 0.3mg, Vitamin E: 2mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Large knife, Oven tray, Parchment paper

Appliances

Oven, Blender

Type

Type

Type Of Dish

Soup, Starter

Occasions

Autumn Comfort Meal, Everyday Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Smooth, Velvety

Flavors

Savory, Sweet, Earthy, Spiced, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (in an airtight container,cool completely before storing), freezer : up to 3 months (in an airtight, freezer-safe container,leave space for expansion,thaw in fridge before reheating)