Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise and remove seeds. Brush with 1 tbsp olive oil.
Lusciously smooth, this soup is just the right balance of roasted squash, herbs and spices. Enjoy it on cool fall evenings or as a starter for holiday meals.
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Ingredients
Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise and remove seeds. Brush with 1 tbsp olive oil.
Place on baking sheet and roast for 35 to 45 minutes or until tender. Scoop out squash into bowl and set aside.
In a large saucepan on medium-high heat, add olive oil and onion, sauté for 3 minutes. Add squash and remaining ingredients except for pine nuts. Bring to a boil, and then simmer for about 15 minutes. Remove from heat.
Puree in batches in a blender or food processor until smooth. To serve, garnish with pine nuts.
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