Easy Butternut Soup

Easy Butternut Soup

Based on 0 ratings
Jody Kolbee

Jody Kolbee

Community member

"This is possibly the easiest way of preparing butternut soup and has incredible depth of flavour. If you don't have a jug blender, a stock blender will do too."

Difficulty

Easy 👌
10
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings2
1
butternut squash
½
onion
125 ml
double cream
½ tbsp
maple syrup
½ tsp
salt
½ tsp
pepper
½ tbsp
extra-virgin olive oil (for coating)
½ tsp
smoked paprika powder
350 ml
chicken stock

Utensils

knife, baking sheet, blender

  • Step 1/4

    • 1 butternut squash
    • knife

    Using a sharp knife, cut the ends off your butternut, then sit them upright and carefully run your knife through them to cut them in half lengthwise. Scoop out the seeds and set aside.

  • Step 2/4

    • ½ onion

    Take one large onion and peel it. Using your knife cut the onion in half and put aside.

  • Step 3/4

    • ½ tsp salt
    • ½ tsp pepper
    • ½ tbsp extra-virgin olive oil (for coating)
    • ½ tsp smoked paprika powder
    • baking sheet

    Grab a large baking sheet/tray, then rub olive oil over your onion and on the flesh side of your butternut. Sprinkle both with salt, pepper and smoked paprika. Lay your butternut skin side down onto your baking sheet/tray. Place into a pre-heated oven at 400°F (200°C) for 30min. After the first 30min, you can place your onion into the oven with the butternut and bake for a further 30min together.

  • Step 4/4

    • 125 ml double cream
    • ½ tbsp maple syrup
    • 350 ml chicken stock
    • blender

    Once everything is cooked, take your tray out of the oven and let things cool for just a bit so it's easier to handle. Bring your blender closer to you and begin scooping your butternut out if their skins and into the blender. Toss in the well-browned onions and pour in your chicken stock. Add your maple syrup and cream to the mix and blend on high. At this point you can choose to add in a knob of butter for a more silky texture or add in more stock to thin to your liking. And serve!

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