| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 203 | 9g | 1.5g | 30g |
| sugars | fibre | protein | salt |
| 6g | 5g | 2g | 0.6g |
I find something quite heartwarming about the Roasted Butternut Squash Soup with a Dash of Nutmeg. It’s not just the flavors that mingle seamlessly in this dish, the comforting earthiness of the roasted squash, the gentle kick from the fresh ginger, and that little hint of exoticism provided by the nutmeg. No, it’s more than that. This recipe is a masterful blend of the different threads of my culinary heritage, with the robust and hearty character of Irish cooking, and the fresh and vibrant approach to ingredients that the New England tradition is so well known for. I confess I’ve been making this soup for so long it feels like a part of my soul.
A Modern Take on a Family Tradition
You see, my grandparents, staunch Irish souls, had their own version of this soup. During my childhood they would cook it in large, simmering pots, filling our home with a warmth and an aroma that I still associate with family and love. Their recipe was more straightforward, simply squash, onion, broth and a hint of savory herbs. My version of the Roasted Butternut Squash Soup with a Dash of Nutmeg, I think, captures the essence of their dish, while also reflecting a less traditional, more experimental sensibility.
Nutrition in Every Ladle
This dish isn’t just about succulent flavors and family tradition, though. It’s also about wholesome, nutritious eating, which Laura and I place a high value on, especially when it comes to preparing dishes for our little one. Butternut squash is loaded with vitamins, particularly Vitamin A, essential for healthy vision and immunity. The garlic and ginger are not just aromatic embellishments but potent antioxidants, while olive oil is known to be heart-healthy.
This soup is a perfect standalone dish, fulfilling and dense. Still, if you’re inclined to broaden your meal, it pairs excellently with a green, crisp salad or a rustic, hearty chunk of homemade bread for dipping.
All this considered, it’s no wonder that Roasted Butternut Squash Soup with a Dash of Nutmeg is a family favorite in our household. Laden with tradition, taste, and nutrition, it’s more than just a soup; it’s a reminder of my roots, a testament to family love, and a legacy I am keen to pass on.
What You’ll Need
- 2 medium butternut squash (about 4 pounds)
- 3 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1 large onion, chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 teasedpoon grated fresh ginger
- 1/4 teaspoon nutmeg
- Garnish: chopped fresh parsley
Method
Step One
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the butternut squash in half lengthwise, then remove the seeds and pulp. Brush the insides of the same with 1 tablespoon of olive oil and season with salt and pepper. Lay them on a baking sheet, cut side up, and roast for about 45-50 minutes or until tender.
Step Two
While the squash is roasting in the oven, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and saute for about 5-7 minutes or until the onion becomes translucent and softens.
Step Three
When the butternut squash is done roasting, let cool for few minutes and then scoop out the flesh carefully using a spoon. Add the roasted squash to the pot with onion and garlic, and stir well.
Step Four
Next, add the vegetable broth to the pot. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for around 15 minutes to let the flavors merge together.
Step Five
After 15 minutes, add the grated ginger and nutmeg to the soup, stir well. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a regular blender and blend it in batches. If using a regular blender, make sure to let it cool a bit before blending to avoid the risk of hot soup splattering.
Step Six
Once the soup is blended and smooth, taste and adjust the seasoning if needed. If the soup appears too thick, you can add a little more broth or water and heat it through.
Step Seven
Finally, serve the hot soup garnished with some chopped fresh parsley. Enjoy the comforting and flavorful Roasted Butternut Squash Soup with a Dash of Nutmeg!
