Compare to the non-roasted version, roasted butternut squash instead brings a tremendous different in the flavour. The caramelized squash enhances the natural sweetness and roasty taste in the soup.
This classic soup is so easy to make and many people are properly eat it throughout fall and winter.
To fasten the roasting process, I diced the butternut squash and roast it with other ingredients until they are caramelized. In this way, all ingredients will be ready at the same time and simplify the cooking process.
Roasted Butternut Squash Soup
烤葫蘆南瓜湯
Ingredients:
1 Butternut Squash
1 Onion
1 cup Carrot
2 sprigs, Sage
1 canned Chicken Soup
2 cups Water
1/4 cup Heavy Cream, plus more to serve
Olive Oil
Salt
How to make it:
1. Rinse the butternut squash; dry it.
2. Half the squash lengthwise. Scoop out and discard the seeds.
3. Cut off and discard the skin.
4. Dice the squash; set it in a mixing bowl.
5. Skin the onion; cut the onion into 2 cm slices. Add it to the mixing bowl.
6. Dice the carrot.
7. Slice the sage.
8. In the mixing bowl, combine the carrot, squash, onion, sage. Drizzle olive oil and mix it until the ingredients are evenly coated.
9. Add the mixture on a roasting pan. Roast it in the pre-heated at 420F for about 20 minutes or until it is caramelized. Remove it from the oven.
10. Add the mixture in a pot. Pour in chicken stock and 2 cups of water.
11. Blend the soup until smooth and make sure no chunks of vegetables left.
12. Heat up the soup over high heat; stirring constantly.
13. Add heavy cream.
14. Continuously cook until the soup heat through. Serve immediately.
15. Add some more cream when serve if desire.
