Roasted Buttercup Soup (Pumpkin Soup)
Recipe: Roasted Buttercup Squash Soup (Pumpkin Soup)
INGREDIENTS (4 bowls or 6 cups)
- 1 large buttercup squash (about 3 - 4 lbs), seeds removed and wedged
- 2 carrots
- 1 onion, finely diced
- 2 garlic cloves, grated (or 1 teaspoon garlic powder)
- 2 tablespoons olive oil (for drizzling)
- 2 tablespoons butter
- 1/4 teaspoon ground black pepper
- Salt to taste
- 4 cups bone broth (can be substituted with vegetable broth or chicken broth)
- 1/8 teaspoon ground cinnamon (optional)
- 1/8 teaspoon ground nutmeg (optional)
- 2 tablespoons heavy cream (optional)
- Roasted pumpkin seeds, garnish (optional)
- Mint leaves, garnish (optional)
INSTRUCTIONS
1. Preheat the oven to 425°F / 220°C. Place buttercup squash wedges and carrots in a sheet pan. (Note: Make sure the thickness of each piece is about the same). Drizzle olive oil over the vegetables. Rub each piece to make sure all sides are lightly coated with olive oil. Sprinkle salt sparsely on the vegetables.
2. Let roast (bake) for 30 minutes until tender. Remove from oven, set aside.
3. Meanwhile in a pan, warm 2 tablespoons butter over medium heat, add chopped onion, saute until translucent. Add garlic then lightly saute for about 1 minute. Remove from pan.
4. Transfer roasted buttercup squash (skin off), carrots, onion and garlic to blender when they are cool enough to handle. Add 1 cup room temperature bone broth. Securely cover the lid and blend on high. (Note: Avoid using boiling hot broth as it will create hot air pressure during blending) Add more broth gradually, just enough for a smooth even blend.
5. Once soup mixture is well blended, transfer it to a large soup pot. Mix well with the remaining cup of broth by stirring often over medium high heat. Add salt and ground pepper to taste. You may add ground cinnamon and ground nutmeg, for more of a warm and nutty flavor. But, this is totally optional. Bring soup to boil and let simmer over medium low heat for 8 - 10 minutes.
6. Add heavy cream (optional) before serving. Transfer to a bowl, add pumpkin seeds and mint leaves as garnish (optional).
2. Let roast (bake) for 30 minutes until tender. Remove from oven, set aside.
3. Meanwhile in a pan, warm 2 tablespoons butter over medium heat, add chopped onion, saute until translucent. Add garlic then lightly saute for about 1 minute. Remove from pan.
4. Transfer roasted buttercup squash (skin off), carrots, onion and garlic to blender when they are cool enough to handle. Add 1 cup room temperature bone broth. Securely cover the lid and blend on high. (Note: Avoid using boiling hot broth as it will create hot air pressure during blending) Add more broth gradually, just enough for a smooth even blend.
5. Once soup mixture is well blended, transfer it to a large soup pot. Mix well with the remaining cup of broth by stirring often over medium high heat. Add salt and ground pepper to taste. You may add ground cinnamon and ground nutmeg, for more of a warm and nutty flavor. But, this is totally optional. Bring soup to boil and let simmer over medium low heat for 8 - 10 minutes.
6. Add heavy cream (optional) before serving. Transfer to a bowl, add pumpkin seeds and mint leaves as garnish (optional).
Comments
Post a Comment