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Thursday 30 October 2025 05:17:07 GMT

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Butternut Squash Soup A bowl of creamy butternut squash soup to wrap you in comfort on a chilly day. Silky, rich, and perfectly seasoned, it’s the kind of cozy that warms you from the inside out. ——Ingredients—— 1 butternut squash 3 large carrots 1 large onion (peel and cut in quarters) 6-7 cloves of garlic 1/2 teaspoon dried thyme 1/2 teaspoon dried sage 1/2 teaspoon dried rosemary 1/2 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon turmeric 1 teaspoon salt 1 teaspoon black pepper 5 tablespoons of olive oil 3.5-4 cups of chicken stock or vegetable broth 1 cup heavy cream —Garnish— Heavy cream Parsley Aleppo pepper or chili flakes 1. Preheat the oven to 400°F. 2. Trim top and bottom off the butternut squash, cut in half lengthwise, scoop out seeds, peel with a sharp vegetable peeler, then cut into 1-inch cubes. 3. Peel and cut the carrots into similar-sized pieces. Peel and quarter the onion and rough chop the garlic. 4. Add the squash, carrots, onion, and garlic to the baking dish. 5. Sprinkle the dried herbs and spices over the veggies, ½ tsp thyme, ½ tsp sage, ½ tsp rosemary, ½ tsp cumin, ½ tsp paprika, ½ tsp turmeric, 1 tsp salt, 1 tsp black pepper. Drizzle with olive oil. Toss everything together until well coated. 6. Spread the vegetables in a single layer. Roast 35-40 minutes, until the veggies are fork-tender and slightly caramelized. 7. Carefully transfer the roasted vegetables and any pan juices to a blender. Add 3½–4 cups chicken stock or vegetable broth, start with 3½ cups; you can add more later if you want a thinner soup. Blend until smooth. 8. Pour into a pot. Stir in 1 cup heavy cream. Taste and adjust salt/pepper if needed. Bring to a gentle simmer over medium-low heat and simmer 8–10 minutes. 9. Ladle into bowls and garnish with a small swirl of heavy cream, chopped parsley, and a pinch of Aleppo pepper or red chili flakes for brightness and a gentle heat and enjoy!! #comfortfood #soupseason #butternutsquash #EasyRecipe #foodtiktok

Butternut Squash Soup A bowl of creamy butternut squash soup to wrap you in comfort on a chilly day. Silky, rich, and perfectly seasoned, it’s the kind of cozy that warms you from the inside out. ——Ingredients—— 1 butternut squash 3 large carrots 1 large onion (peel and cut in quarters) 6-7 cloves of garlic 1/2 teaspoon dried thyme 1/2 teaspoon dried sage 1/2 teaspoon dried rosemary 1/2 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon turmeric 1 teaspoon salt 1 teaspoon black pepper 5 tablespoons of olive oil 3.5-4 cups of chicken stock or vegetable broth 1 cup heavy cream —Garnish— Heavy cream Parsley Aleppo pepper or chili flakes 1. Preheat the oven to 400°F. 2. Trim top and bottom off the butternut squash, cut in half lengthwise, scoop out seeds, peel with a sharp vegetable peeler, then cut into 1-inch cubes. 3. Peel and cut the carrots into similar-sized pieces. Peel and quarter the onion and rough chop the garlic. 4. Add the squash, carrots, onion, and garlic to the baking dish. 5. Sprinkle the dried herbs and spices over the veggies, ½ tsp thyme, ½ tsp sage, ½ tsp rosemary, ½ tsp cumin, ½ tsp paprika, ½ tsp turmeric, 1 tsp salt, 1 tsp black pepper. Drizzle with olive oil. Toss everything together until well coated. 6. Spread the vegetables in a single layer. Roast 35-40 minutes, until the veggies are fork-tender and slightly caramelized. 7. Carefully transfer the roasted vegetables and any pan juices to a blender. Add 3½–4 cups chicken stock or vegetable broth, start with 3½ cups; you can add more later if you want a thinner soup. Blend until smooth. 8. Pour into a pot. Stir in 1 cup heavy cream. Taste and adjust salt/pepper if needed. Bring to a gentle simmer over medium-low heat and simmer 8–10 minutes. 9. Ladle into bowls and garnish with a small swirl of heavy cream, chopped parsley, and a pinch of Aleppo pepper or red chili flakes for brightness and a gentle heat and enjoy!! #comfortfood #soupseason #butternutsquash #EasyRecipe #foodtiktok

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