Roasted Butternut Squash Soup with Brown Sugar and Butter Fried Recipe
Cozy Up with Roasted Butternut Squash Soup with Brown Sugar and Butter Fried Bread
As the leaves change and the air turns crisp, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a recipe that embodies all those cozy feelings: Roasted Butternut Squash Soup with Brown Sugar and Butter Fried Bread. This isn’t your average butternut squash soup; the roasting process deepens the flavor, while a touch of brown sugar adds a subtle sweetness that perfectly complements the earthy squash. And let’s not forget the butter-fried bread – a simple yet decadent addition that elevates this soup to a whole new level of comfort food bliss.
Why You’ll Love This Recipe
- Flavorful & Comforting: The roasted butternut squash provides a rich, naturally sweet base, enhanced by aromatic herbs and a hint of brown sugar.
- Easy to Make: This recipe is surprisingly simple, with straightforward instructions that even beginner cooks can follow.
- Perfect for Fall & Winter: It’s the ideal dish to warm you up on chilly days and nights.
- Unique Touch: The butter-fried bread adds a delightful textural contrast and a touch of indulgence.
What Makes This Soup Special?
The secret to this soup’s incredible flavor lies in the roasting process. Roasting the butternut squash and onion brings out their natural sweetness and creates a depth of flavor that you just can’t achieve by boiling or steaming. The addition of fresh sage, thyme, and rosemary adds an aromatic complexity that will fill your kitchen with a wonderful scent. And that touch of brown sugar? It’s the perfect complement to the earthy squash, creating a harmonious balance of flavors.
Serving Suggestions
This soup is delicious on its own, but it also pairs well with a variety of sides. Here are a few ideas:
- Salad: A crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the soup.
- Crusty Bread: Serve with a slice of crusty bread for dipping.
- Grilled Cheese: For the ultimate comfort food experience, pair with a grilled cheese sandwich.
Frequently Asked Questions
Q: Can I use a different type of squash?
A: Yes, you can! Acorn squash or kabocha squash would also work well in this recipe.
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the butter with a plant-based butter alternative and use vegetable broth.
Q: Can I make this soup ahead of time?
A: Yes, you can! The soup will keep in the refrigerator for up to 3 days. Reheat gently before serving.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to an airtight container and freezing. It will keep in the freezer for up to 2 months.
Q: What herbs can I substitute?
A: If you don’t have fresh sage, thyme, or rosemary, you can use dried herbs. Use about 1 teaspoon of each dried herb.
We hope you enjoy this comforting and flavorful soup as much as we do! It’s the perfect way to warm up on a chilly day and create a cozy atmosphere in your home.
Roasted Butternut Squash Soup with Brown Sugar and Butter Fried Bread
Ingredients
- 700 g butternut pumpkin peeled and cut into 1-inch cubes
- 1 medium yellow onion peeled and chopped
- 2 tablespoons olive oil
- 1 tablespoon TRUFF White HOTTER
- 4 cloves garlic peeled and chopped
- 1 teaspoon fresh sage chopped (plus extra for garnish)
- 1 teaspoon fresh thyme chopped (plus extra for garnish)
- 1 teaspoon fresh rosemary chopped (plus extra for garnish)
- 3 cups chicken or vegetable broth
- 8 tablespoons salted butter softened
- 6 tablespoons brown sugar
- pinch cinnamon
- 4 slices bread for frying
- 2 tablespoons butter for frying bread
Instructions
- Preheat oven to 200°C (400°F).
- Place cubed butternut squash and chopped onion on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until tender.
- While the squash is roasting, melt butter in a pan. Add brown sugar and cinnamon. Cook until sugar is dissolved.
- In a large pot, combine roasted squash, onion, broth, garlic, sage, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup until smooth. Season with salt and pepper to taste.
- Fry bread in butter until golden brown.
- Serve soup with fried bread.
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