SOUP SEASON
CREAMY ROASTED BUTTERNUT SQUASH SOUP | SERVINGS: 6 | PREP TIME: 20 MINUTES | COOK TIME: 45 TO 55 MINUTES CALORIES PER SERVING: APPROX. 180 (WITHOUT OPTIONAL TOPPINGS) AS THE DAYS GROW COOLER, few dishes are as inviting as a bowl of creamy roasted butternut squash soup. Roasting the squash, onions, red pepper, celery, car- rots and garlic together brings out their natural sweetness and creates rich, caramel- ized flavour. Fresh rosemary and thyme add a savoury herbal note, while a touch of smoked paprika gives the soup a subtle smoky finish. Serve it with warm crusty bread and Parmesan crisps for a comforting family meal or garnish with fresh herbs and toasted pumpkin seeds for an elegant fall starter.
INGREDIENTS: 1
pepper, smoked paprika, rosemary and thyme. Toss the vegetables directly on the baking sheet to coat evenly, keeping the squash halves in place. 5. Roast everything together. Roast the squash and vegetables for 35–45 minutes, stirring the vegetables once or twice during roasting. The squash is ready when the flesh is very tender and easily pierced with a fork and the vegetables are tender and lightly caramelized. If the vegetables are done before the squash, remove them and allow the squash to continue roasting until tender. 6. Scoop out the squash. Let the squash cool slightly, then scoop the roast- ed flesh away from the skin with a large spoon. Discard the skins. 7. Make the soup. Transfer the roast- ed squash and vegetables to a large pot. Add the vegetable broth and bring to a gentle simmer. Cook for 5–10 min- utes to allow the flavours to meld. 8. Blend until smooth. Use an immer- sion blender to puree the soup until silky smooth. Alternatively, carefully blend in batches in a countertop blender. 9. Adjust the seasoning. Taste and add additional salt and pepper if need- ed. Add a little more vegetable broth if the soup is thicker than you prefer. 10. Finish and serve. For an ex- tra-creamy finish, stir in a splash of heavy cream or coconut milk. Ladle into bowls and garnish with fresh thyme or rosemary, toasted pumpkin seeds, a drizzle of olive oil and a Parmesan crisp.
large butternut squash large onion, roughly chopped red bell pepper, seeded and chopped carrots, peeled and sliced
1 1 2 2
celery stalks, chopped 4–5 garlic cloves, peeled 3 tbsp olive oil 1 tsp salt, plus more to taste 1/2 tsp freshly ground black pepper 1/2 tsp smoked paprika 1 tsp fresh rosemary, finely chopped 1 tsp fresh thyme leaves 4 cups vegetable broth Optional toppings • Parmesan crisps • Toasted pumpkin seeds • Fresh thyme or rosemary • Drizzle of olive oil • Splash of heavy cream or coconut milk INSTRUCTIONS: 1. Preheat the oven to 400 F. 2. Prepare the squash. Cut the but- ternut squash in half lengthwise. Scoop out and discard the seeds and stringy pulp. Brush the cut sides with olive oil and season with salt and pepper. 3. Arrange the vegetables. Place the squash halves cut-side up on a large, rimmed baking sheet. Arrange the chopped onion, red pepper, carrots, celery and garlic around the squash. 4. Season everything. Drizzle the vegetables with the remaining olive oil. Sprinkle the vegetables with salt,
28 | FALL 2026 | SAVOUR MANITOBA
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