This creamy and delicious Roasted Butternut Squash Soup is made without adding cream. And the best part of it is the amazing topping made with bread, prosciutto, pumpkin seeds, and sage.Jump to Recipe
Hello, hello – I hope you all are doing well. You know what I didn’t realize? It’s November! Well, of course I knew that (Especially, because in the previous post I shared our Halloween decorations), but from the food blogger’s point of view – not really! Just a couple days ago I though I would have MANY posts until I start my holiday season, but nope.
Since I am going to start sharing my holiday recipes this year early (As well as last year) – before even American Thanksgiving – I will only have two autumn recipes to post next week. Plus, this Roasted Butternut Squash Soup. Please stay tuned as Daisy will appear in one of the recipes! (Not as the ingredient, if you’re concerned. Lol)
However, I am not done with apples, sweet potatoes, and squashes as I am going to continue sharing some ideas once the holidays are over. After all, we don’t have many seasonal products associated with the winter time anyway.
As you probably notices, I have already shared some soup ideas this fall. That’s the soup season, right?
Butternut Squash Soup Recipes:
In fact, I realized I don’t have a soup recipe where the butternut squash is the only one star – I’ve always paired it:
Thus, it’s the time to share something where the squash shines. Here we go, Roasted Butternut Squash Soup!
Roasted Butternut Squash Soup
There is not much going on with the soup itself – just the roasted squash combined with herbs and seasonings. Importantly, I didn’t use any cream. Instead, as almost every time, I used a knob of butter, for an extra smooth and silky texture. If you’re concerned about some extra calories, just half it.
The best part of this soup is the topping. It’s scrumptious, my friends! Country-style loaf (Like Ciabatta), toasted in olive oil along with sage, prosciutto, and pumpkin seeds until golden? You don’t want to miss this! Indeed, it’s an excellent snacking material, so be careful; otherwise you might end up having your soup without any topping.
That’s actually everything I wanted to share with you today. What’s you time managing? Are you going to start sharing your holiday ideas soon?
Cheers for now.
Roasted Butternut Squash SoupCourse: SoupsDifficulty: Easy
This creamy and delicious Roasted Butternut Squash Soup is made without adding cream. And the best part of it is the amazing topping made with bread, prosciutto, pumpkin seeds, and sage.
- Roasted Butternut Squash Soup
1 medium butternut squash + oil for greasing + salt and pepper
1 tbsp. olive oil
2 tbsp. butter, divided
1 medium onion, sliced
2-3 garlic cloves, roughly minced
5-7 large sage leaves, chiffonade
1/2 tsp. smoked paprika
a good pinch of salt
1/2 nutmeg, freshly grated
2 tbsp. olive oil
2 cups stale country-style (Such as ciabatta) bread chunks
a handful of fresh sage
4-5 prosciutto slices, cut into small pieces
1/2 cup pumpkin seeds
a pinch of smoked paprika
- Cut the butternut squash in half and remove the seeds. Brush with a little of olive oil, season with some salt and pepper, and roast in the preheated to 180 to 200 degrees C (360 – 400 degrees F) oven for about 40-60 minutes, depending on the size of your squash. It should be soft when pierced with a fork. Scoop out the butternut squash – you will need ~ 7 to 8 cups of the packed pure.
- In a large pan combine olive oil and butter, 1 tbsp. each, over low-medium heat. Add the onions and garlic and cook 5 minutes, until soft. Add butternut squash pure, sage and seasonings and cook for another 5 minutes.
- Add 2 (for extremely thick to 4 (moderately thick) cups of water and simmer about 10 minutes. Off heat and slightly cool until easy to handle.
- Using a regular or immersion blender, puree until smooth. You can add one extra tablespoon of butter, for extra smooth texture. The soup will be quite thick, so you can adjust its consistency. Just add some water (or cream if desired) and bring it to a simmer.
- For the topping, heat 2 tbsp. of olive oil in a pan and toast the bread chunks, 2 minutes. Add the sage, prosciutto, and pumpkin seeds along with a pinch of smoked paprika, and cook, tossing occasionally, for about 5-7 minutes. If necessary, add an extra splash of oil and a pinch of salt (Keep in mind the salty prosciutto.) Enjoy!