This delicious and healthy autumn soup is caramelized butternut squash soup, a soft dish that has a slightly sweet and salty flavor. The process of making it is so easy you only need about 1 hour.
A dish that many people love, I very often make them in autumn and winter. In addition to its delicious taste, this soup can help warm the body.
In this recipe, I chose to make butternut squash soup with caramelized onions. Sweet onions are the perfect complement to making them. Roasting pumpkin with the thyme improves the recipe.
I love recipes like this roasted butternut squash soup where you can bake, blend, serve it and you’ve made a very tasty soup. You can bake squash while making caramel at the same time.
squash is a fairly expensive vegetable, but many consume it because squash contains many other nutrients and vitamins such as, Beta Carotene which can protect the eyes from exposure to UV rays as well as vitamin A content that is good for the eyes.
The perfect meal when served with dried bread or Keto Apple Crisp which has a sweet taste like a dessert. This dish can also be varied by adding toppings to it such as kale, beans, and other toppings.
This is the tastiest recipe I’ve ever made and you can try it easily.
Caramelized Butternut Squash Soup
- 1 kg butternut squash
- 4 sprigs fresh thyme
- 1 tsp kosher salt
- 1 tsp peppercorns
- 2 tbsp olive oil
- 2 medium-sized onions thinly sliced
- 3 tbsp unsalted butter
- 1 tsp granulated sugar
- 5 sage leaves
- 3 cups low sodium chicken stock
- ½ cup light or heavy cream
- The first step, preheat the oven to 400 degrees C.
- Cut the butternut squash into 2 pieces, discarding the seeds.
- Then, grease with olive oil until evenly distributed.
- After that sprinkle a little salt, pepper, and thyme.
- Place the spiced butternut squash on a baking sheet and bake until soft for about 45 minutes to 1 hour.
- Remove from the oven and leave the oven to cool enough.
- After that, take the meat and discard the thyme stalks.
- Once the squash is prepared add to a large saucepan.
- To caramelize the onions, put the olive oil and butter in a large saucepan over medium heat.
- After 10 minutes sprinkle salt and sugar over the onions. If it has dried add a little more oil. Cook again for about 30 minutes until browned.
- If the onion looks a little burnt, you can add a little water to the pan.
- Put the sage leaves in a pan and sauté them with the onions.
- Once caramelized, put the stir-fry and squash in a saucepan.
- Then, add the chicken stock, leave to simmer for 10 minutes, and chill.
- Transfer all the mixture into a food processor, and make sure it’s completely smooth.
- Once smooth, store again in the pan. Add the cream, season with salt and pepper stir until everything is well mixed.
- The secret to a good caramelized onion is roasting on a low and slow fire! Don’t raise the heat to speed up the process!
- The soup only needs a few simple ingredients and the recipe can be customized to your taste and what you have.
- Extra virgin olive oil helps give the body extra and a smooth texture.
- Roasting squash gives a very sweet caramel flavor that can’t be beaten.
- By boiling does not achieve the same result. Although this will still be a good soup – as almost all butternut squash is – it won’t have the same richness.
Let the rest of the soup cool to room temperature before moving it to the right storage container and chill for up to 4 days (leftovers taste better the next day!). Alternatively, freeze this soup for up to 3 months.