Roasted Butternut Squash Soup, a delicious, and healthy soup with wonderful aroma. Though today is the last day of summer, here it's already started to feel a lot like fall weather for the past couple of weeks.
So all we need is some warm bowl of soup for dinner, and this roasted butter squash soup is one of my favorites, and i have been making them since last fall season. It's super easy to make, doesn't need any cream or thickening agent and finally very light on the stomach. What else you need for mild dinner on fall days, right? 
As i mentioned in my previous radish paratha post, the new changes in blogger broke the "recipe schema markups " for my drafts / new posts. So i have been waiting for the fix before posting any new recipe since i didn't want to post a recipe without recipe schema markups which lead to the error in the search console.
Finally the fix was updated last Friday and now i'm here with the post which is sitting idle in my draft folder for a while :-) . Ok, now let's check out on how to make this healthy roasted butternut squash soup.
Roasted Butternut Squash Soup
Preparation Time : 10 mins | Cooking Time : 50 mins | Serves : 2
Recipe Category: Soup | Recipe Cuisine: Indian
Recipe Category: Soup | Recipe Cuisine: Indian
Ingredients
Butternut Squash(small size) - 1
Onion -1/2
Garlic - 4
Nutmeg - 1/2 tsp
Maple syrup - 1 tbsp
Salt - to taste
Pepper powder - to taste
Water - 2 cups
Vegetable Stock - 2 cups
Olive oil - 1 tsp for brushing
Butter - 2 tsp
Onion -1/2
Garlic - 4
Nutmeg - 1/2 tsp
Maple syrup - 1 tbsp
Salt - to taste
Pepper powder - to taste
Water - 2 cups
Vegetable Stock - 2 cups
Olive oil - 1 tsp for brushing
Butter - 2 tsp
Procedure
Cut the butternut squash vertically into half and remove the seeds and fibers. Place it on the parchment lined baking tray and brush the squash with oil on both sides. 
Keep the skin sides on top and preheat the oven at 450 F.
Place the baking tray in the oven and bake it for 35 -40 mins or until the skin of the butternut squash have some brown spots and tender. After around 20 mins ,take the baking tray and add the onions and garlic with skins into it and brush them with oil and put it back into the oven.
After 40 mins, remove from the oven and let it cool a bit. Remove the skin of the onions and garlic, it will fall off easily.
Next scoop out the butternut squash flesh and add into the blender / mixie jar along with onions and garlic. Grate some fresh nutmeg into it.
Add the maple syrup and grind into smooth puree. Transfer the puree into the sauce pan. 
Wash off the mixie jar/blender with water and add into the puree and then add the vegetable stock and heat the soup. 
Add enough salt & butter and heat it through until steam comes through it. No need to boil.
That's it, tasty & healthy Butternut squash soup is ready. Serve it with sprinkle of pepper powder.
Related:How to make Broccoli Cheddar Soup
Notes:
- I have used red onions here, shallot or yellow onion also works well.
- Depends on the thickness of the butternut squash, baking time varies. Check the flesh are tender and take it out from the oven.
- For extra richness, you can add couple of tsp of cream.
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