Butternut Squash Soup

A recipe rich in fibre, beta-carotene, and vitamins, simple to prepare and naturally sweetened by the roasted vegetables.

Ingredients

• 1 butternut squash, peeled and cubed
• 4 large carrots, peeled and chopped
• 2 yellow onions, roughly chopped
• 5 whole garlic cloves
• 2 generous handfuls of cherry tomatoes
• 2 to 3 tbsp dried oregano
• 1 tbsp herbes de Provence
• Drizzle of olive oil
• 1.5 L (1 and a half cartons) unsalted chicken (or vegetable) broth
• 60 ml (¼ cup) 15% cooking cream
• 2 tbsp olive oil
• 1/2 tsp salt
• Pepper, to taste

 
For the garnish

• Drizzle of cream or some homemade croutons or roasted pumpkin seeds

Preparation

Preheat oven to 200°C (400°F). On a large baking sheet, place squash, carrots, onions, garlic, and cherry tomatoes. Sprinkle with oregano and herbes de Provence, then drizzle lightly with olive oil. Bake for 50 minutes, until vegetables are tender and lightly caramelized.

Transfer roasted vegetables to a large pot. Add hot broth, then blend with an immersion blender (or in a blender, in batches, pouring the contents into a bowl while waiting) until smooth and velvety.

Return the purée to the pot. Stir in cream and adjust seasoning with olive oil, salt, and pepper. Mix well.

Serve hot, garnish with one of the topping options.

 

NutriSimple Tip

For a 100% vegan version, replace chicken broth with vegetable broth and cream with light coconut milk or plain vegan yogurt or cooking soy cream. Serve with a slice of whole wheat bread with cheese or hummus for a more balanced meal.

 

Thanks to our photographer Erika Lajeunesse.