Looking for a vegan centrepiece for Christmas dinner? Roasted butternut the squash halves with 1 tbsp oil and rub this in all over. Season and transfer to a baking tray, cut-side up.

Roast for 50 mins-1 hr until tender through to the middle when pierced with a fork and lightly caramelised. Meanwhile, wash the reserved squash seeds in a sieve, removing any stringy pieces of flesh, then pat dry with a tea towel. Tip the seeds into a bowl, drizzle over 2 tsp oil and toss with pinch of each of the spices and a pinch of salt until coated. Heat the remaining 1 tbsp oil in a wide pan over a medium heat and fry the onion for 10 mins until soft. Add the mushrooms and garlic, and cook for another 10 mins until the mushrooms are tender and most of the liquid has evaporated.

Stir in the walnuts, remaining mace and mixed spice, the cranberries, maple syrup, sage and kale. Cook for a few minutes more until the kale has started to wilt, then stir in the wine or stock along with some seasoning. When the squash is tender, scoop out a hollow channel in the neck of the squash to make a gap for the filling. You can keep the scooped-out flesh for soups or purées. Spoon in the filling, packing it into the squash and piling up slightly.

Drizzle over a little oil and roast for 20-30 mins until lightly crisp on top. Scatter with the squash seeds and slice to serve. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. 1 208 208 208c52 0 99. This post may contain affiliate links.

This Roasted Butternut Squash Soup is an easy and healthy recipe that incorporates classic Fall flavors like apples and squash, with optional additions like cheddar cheese and cream! It’s an extra cozy soup with the best blend of delicious flavors. Roasted Butternut Squash Soup in a white bowl with a spoon and pumpkin seeds on top. Roasted Butternut Squash Soup If you’re looking to enjoy all of the flavors of Fall in a cozy bowl of soup, this Roasted Butternut Squash Soup recipe is just perfect. Roasting the squash in the oven is the absolute best way to deepen the flavor and caramelize the natural sugars. It’s also easier than cutting it all up into cubes. After it’s roasted, you scoop out the middle and transfer it right into the soup.

The sweet flavors from the squash are offset by the savory broth and cheddar cheese. Freshly sliced apple adds a delicious hint of tart, and the garlic and seasonings are simple and compliment these ingredients perfectly. It’s easy to control the consistency of this soup. Longer simmering time will lead to thicker soup, and less simmering time or more broth will make it thinner! How to Make It See recipe card below this post for ingredient quantities and full instructions. Cut the squash in half and scoop out the seeds.

Drizzle the middle with olive oil and season with salt and pepper. Place it flat-side-down on a rimmed, light-colored baking sheet. Butternut Squash on a baking sheet before and after roasting. Soften onions in butter for 5 minutes.

Add diced apples and cook for 10 more minutes. Add garlic, Worcestershire sauce, and seasonings. Scoop out the flesh of the roasted squash into the soup and gradually add the chicken broth. Making Butternut Squash Soup with onions, apples, seasonings, squash, and broth. Use an immersion blender or transfer to a blender in batches to blend until smooth. Using an immersion blender to blend butternut squash soup with sliced apples. Transfer back to the heat on low.

Stir in the half and half. Slowly sprinkle in the cheese and stir until well combined. Adding cream to a pot of Roasted Butternut Squash Soup. Vegetable broth can be used instead of chicken broth if needed. Shred the cheese from a block instead of using packaged shredded cheese if possible. It will melt and taste much better.

Ensure the base of the soup isn’t too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency. I use Cracker Barrel Sharp Yellow Cheese for this recipe. I’ve used other varieties successfully as well, it’s flexible! The Worcestershire sauce in this recipe is a flavor enhancer that you can’t taste outright. Soy sauce can also be used instead. Nutmeg is pretty potent so be sure to use just a pinch.

You can roast the squash ahead of time, scoop out the middle, and store it in an airtight container for up to 2 days to get a head start on the soup. This soup freezes and reheats well! A red soup bowl filled with Butternut Squash Soup with pumpkin seeds on top and a spoon on the side. Check out all of my kitchen essentials here. To blend the soup right in the soup pot!