Roasted Butternut Squash Soup
Before cooking
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Steps as written in the recipe card.
5 stepsTiming varies by step
Ingredient prep checklist
- Garlic: 1 small garlic clove (peeled)
- Black Pepper: freshly ground black pepper (to taste)
- Pepitas: Optional garnish: pepitas, parsley, and freshly ground black pepper
Slice it in half and remove the seeds. Preheat your oven to 425°F (220C). Slice the ends off the butternut squash. Stand the butternut squash on end and carefully slice it in half lengthwise. Then, Use a spoon to remove the seeds and membrane. Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes.
Step help
Watch for
Temperature425 degree-fahrenheit
425°F
Timing2-3 minute
for 2 to 3 minutes
Source
ROASTED BUTTERNUT SQUASH SOUP
ROASTED BUTTERNUT SQUASH SOUP
References
This step uses
- 3 ½ pounds butternut squash
Full ingredient reference
- 3 ½ pounds butternut squash
- 1 tablespoon avocado oil
- 1 small yellow onion (halved)
- 1 small garlic clove (peeled)
- ½ tablespoon maple syrup
- 1 teaspoon salt
- freshly ground black pepper (to taste)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 3 to 4 cups vegetable broth
- Optional garnish: pepitas, parsley, and freshly ground black pepper
parsley, and freshly ground black pepper