July 16, 2020

Roasted Butternut Squash Soup

Hello everyone, we are going to cook Roasted Butternut Squash Soup together.

It is so healthy and delicious. Also it does not take too much afford to cook it. It is taking little bit time though but if you are chilling at home and want to cook something delish and full with vitamins to your family get ready to learn this soup with Cook With Ipek.

In some recipes people are cookig at the pan, throwing everything in it and cook like that. My recipe is going to be with roasted butternut squash. I believe any vegetable is being more delicious when you roast them. Their sweetness coming out more with roasted taste. I feel like all secret flavour in it poping up.

Another thing is I see some people were cooking with chicken stock which is totally fine but for me I mostly prefer to cook my vegetables soups with vegetable broth or just water. Especially if it is just one type of vegetable soup like brocoli, butternut squash or any other. What I believe is chicken stock taste is taking over actual vegie taste. 

We can say that I like to keep it simple somtimes to taste simple delish foods. 

Enjoy cooking and learning with me!

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Ingredients: (3 - 4 People)

  • 1 Butternut Squash
  • 1/2 Onion
  • 1 Clove Of Garlic
  • 1 Tbsp Olive Oil
  • 1 Tbsp Butter
  • 4 - 5 Fresh Sage Leaf
  • 3 - 4 Cup Vegetable Stock (or chicken stock)(or just water)
  • Salt, Black Pepper

How To Make Roasted Butternut Squash :

  • Start cutting your squash. Be careful because they are hard and that is why hard to cut too. Cut top and bottom parts then cut into half. Both parts do not need to be equal they are going to cook in the oven anyway.
  • With spoon take seeds off. You can roasted them and eat separetly if you do not want to throw away.
  • Take an oven pan and put parchment paper so it will be easy to clean. Put your squashes and drizzle some olive oil with salt and black pepper.
  • With your hand or with brush spread oil, salt and pepper all around the squash.
  • Heat your oven for 400F and cook for 30 minutes.
  • Cut your onion and garlic into half and after 30 minutes add into pan cook another 30 minutes.
  • When they are done let them cool down on the side till it get into point that you can hold your squash.
  • When they are ready take your butter into pan melt it and add sage leaves.
  • Add squash, onion and garlic with more salt, pepper (you can add those later to check taste first) with vegetable oil.
  • Let them simmer for another 30 minutes.
  • At the end of 30 minutes, blend your soup really good. Taste and check to add more vegetable stock or salt and pepper if you want to.
  • This is optional but to make it looks nicer you can serve with some pumpkin seeds on the top.

About the author

Hello, my name is Ipek. I born at 1993 in Ankara, Turkey. At 2017, I graduated from Bilkent University Tourism and Hotel Management. Since then I have been working different departments in the hotels but mostly in the restaurant and hotel kitchen. Little after I finish my college life brought me in USA when I was not expecting at all. Currently I am living in FL and sharing all of my knowledge of food and many recipes from my country Turkey to all other cuisines.

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