Roasted Butternut Squash Soup with Amaretti Crumble

A creamy and comforting butternut squash soup, enhanced with a hint of sweetness from Amaretti cookies and a touch of tang from balsamic glaze.

Prep Time

15 minutes

Total Time

60 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.31/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner•Dessert•Soup•Side Dish

Cuisine:

British

Cooking Style:

Roasting

Mood:

Comfort Food

Ingredients

Servings

1mediumButternut Squash(peeled, seeded, and cubed)

£1.50

2tablespoonsOlive Oil

£0.25

1mediumOnion(chopped)

£0.30

2clovesGarlic(minced)

£0.10

4cupsVegetable Broth

£0.75

0.5cupHeavy Cream(Optional, can substitute with coconut milk for a vegan option)

£0.60

0.5teaspoonSalt(to taste)

£0.01

0.3teaspoonBlack Pepper(to taste)

£0.02

4smallAmaretti Cookies

£1.00

as neededdrizzleBalsamic Glaze(optional)

£0.50

2leavesFresh Sage(Optional, finely chopped, for garnish)

£0.20

Total Cost

£5.23

£1.31 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
2.
Roast for 25-30 minutes, or until tender and slightly caramelized.
3.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
4.
Add minced garlic and cook for 1 minute more, until fragrant.
5.
Add the roasted butternut squash to the pot. Pour in vegetable broth and bring to a simmer.
6.
Reduce heat and simmer for 10 minutes to allow flavors to meld.
7.
Carefully transfer the soup to a blender (or use an immersion blender in the pot) and blend until smooth and creamy. Be careful when blending hot liquids.
8.
Return the soup to the pot and stir in heavy cream (or coconut milk). Heat gently, but do not boil.
9.
Taste and adjust seasoning with salt and pepper as needed.
10.
Crumble the Amaretti cookies.
11.
Ladle the soup into bowls. Garnish with Amaretti cookie crumble, a drizzle of balsamic glaze (if using), and a sprinkle of fresh sage (if using).

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My Notes

Nutrition Information

Nutrition per serving (450g)

385 kcal / 1611 kJ

Carbs

39.5g

15% of RDA

Fat

24.5g

35% of RDA

Protein

6.5g

13% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

17 g

19% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

10.5 g

53% of RDA

Chef's Tips

For a richer flavor, use chicken broth instead of vegetable broth.

You can roast the butternut squash ahead of time to save time later.

If you don't have Amaretti cookies, you can use almond biscotti or other crunchy cookies.

For a spicier soup, add a pinch of red pepper flakes while cooking the onion and garlic.

Soup can be stored in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Large Pot or Dutch Oven

Blender or Immersion Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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