Roasted vegetables have more pronounced and concentrated flavor when caramelized in oven. Not only butternut squash, but any vegetable soup that’s intended to be pureed. The ingredients and their proportions depend on what you have in your fridge, some can be added (carrots, hot pepper), some omitted (fennel, sweet pepper). The combination in the list of the ingredients makes for very delicious, comforting, satisfying soup and it’s made with the minimal effort.
Ingredients:
- Butternut squash
- Fennel
- Onion
- Sweet pepper
- Tomatoes
- Chicken stock (vegetable stock or water)
- Hot sauce (sriracha)
- Roasted pumpkin seeds for garnish
Directions:
- Cut butternut squash into ~ inch size pieces
- Slice onion, fennel, sweet peppers, tomatoes
- Place on a big roasting pan in 1 layer
- Sprinkle with olive oil, salt and pepper
- Roast in the preheated to 375 °F oven for about 45 min till all vegetables are cooked and slightly brown
- Put all vegetables in a blender, add some water or chicken stock and puree or use emerging blender in a pot
- Move into a pan, add some hot sauce and bring the soup to a boil, check for seasoning and adjust if needed.
- Serve hot with roasted pumpkin seeds and/or feta cheese crumbles
Directions:
