Cream of roasted butternut squash with apple, ginger, and sage - photo 1
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Cream of roasted butternut squash with apple, ginger, and sage

Wegetariańskie Soups Vegetarian Dishes 90 min Medium 16 wyświetleń ~16.24 PLN - (0)
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Description

A thick, velvety cream soup made from roasted butternut squash, with the addition of sweet and sour apple, fresh ginger, and aromatic sage leaves. The dish combines the sweetness of roasted squash and apple with the gentle spiciness of ginger and the freshness of lemon juice. Roasting the vegetables gives the soup an intense, caramelized flavor – perfect as comfort food on winter days. Serve with toasted pumpkin seeds and a dollop of cream or yogurt (optional), freshly ground black pepper, and a slice of crunchy bread. It looks impressive (golden-orange color) and warms both the palate and the aroma.

Ingredients (13)

Servings:
4
  • Butternut squash, peeled and diced 1000 g
  • Apple (firm, e.g. gray renet) 2 szt.
  • Yellow onion, sliced into feathers 1 szt.
  • Garlic, cloves 3 ząbki
  • Fresh ginger, peeled and finely chopped 20 g
  • Rapeseed oil 30 g
  • Hot vegetable broth 1000 ml
  • Lemon juice 20 ml
  • 🌿 Przyprawy
  • Table salt 6 g
  • Ground black pepper 2 szczypty
  • Fresh sage, leaves 6 g
  • ✨ Opcjonalne
  • Roasted pumpkin seeds (for sprinkling) 50 g
  • 30% cream or Greek yogurt (for serving, optional) 100 g
💰 Szacowany koszt dania: ~16.24 PLN (4.06 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (top-bottom) or 180°C with fan. Wash the pumpkin, cut it in half using a sharp knife. Scoop out the seeds and fibers with a spoon (save the seeds if you plan to roast them). Peel the pumpkin with a peeler and cut the flesh into pieces about 2.5–3 cm on each side (uniform size will ensure even baking). Peel the apples, remove the cores, and cut into quarters, then into thick slices. Peel the onion and slice it into feathers. Peel the garlic and ginger; leave the garlic whole, and finely chop the ginger.

Ingredients: Butternut squash, peeled and diced, Apple (firm, e.g. gray renet), Yellow onion, sliced into feathers, Garlic, cloves, Fresh ginger, peeled and finely chopped
Use a large, stable cutting board and a sharp knife (e.g., chef's knife). If the pumpkin is very hard, first trim a thin piece from the edge to create a flat surface. The weight of the pumpkin after peeling should be about 1 kg. Tools: kitchen knife, peeler, spoon, board.

Baking

2

In a large bowl, mix the chopped pumpkin, apple, and onion with 20 g of rapeseed oil (1 tablespoon), half of the salt (3 g), and a pinch of pepper. Spread the ingredients on a large baking sheet lined with parchment paper in a single layer, ensuring the pieces do not touch. Add whole garlic cloves (with skin) and pieces of ginger scattered among the chunks.

Ingredients: Butternut squash, peeled and diced, Apple (firm, e.g. gray renet), Yellow onion, sliced into feathers, Garlic, cloves, Fresh ginger, peeled and finely chopped, Rapeseed oil, Table salt, Ground black pepper
Use a large baking tray (preferably with a rim) and parchment paper, which will make it easier to collect the caramelized juices later. Do not overcrowd the tray — if necessary, bake in batches. If you want a more intense flavor, add an extra tablespoon of oil.
3

Place the tray in the preheated oven and bake for 35–45 minutes, moving the tray halfway through and gently stirring the pieces with a spatula to ensure even browning. After 35 minutes, check by piercing the largest piece with a fork — it should go in easily, and the edges of the vegetables and apples should be slightly caramelized and golden-brown.

Ingredients: Butternut squash, peeled and diced, Apple (firm, e.g. gray renet), Yellow onion, sliced into feathers, Garlic, cloves, Fresh ginger, peeled and finely chopped
The time depends on the size of the pieces and the oven. Do not lower the temperature — baking at a high temperature brings out the sweetness. Tools: spatula, oven mitts.

Cooking the soup

4

In a large pot with a capacity of at least 3 liters, heat the remaining 10 g of rapeseed oil (2/3 tablespoon) over medium heat. Transfer the roasted pieces of pumpkin, apple, and onion, along with the juice from the baking tray (use a spatula to scrape off the caramelized bits), to the pan or directly into the pot. Squeeze the roasted garlic cloves from their skins and add them to the pot along with the roasted ginger. Sauté for 1–2 minutes, stirring to release the aroma. Pour in the hot vegetable broth (1000 ml), bring to a boil, then reduce the heat and simmer for 10–12 minutes to allow the flavors to meld.

Ingredients: Rapeseed oil, Butternut squash, peeled and diced, Apple (firm, e.g. gray renet), Yellow onion, sliced into feathers, Garlic, cloves, Fresh ginger, peeled and finely chopped, Hot vegetable broth
Use a wide pot with a thick bottom to distribute heat evenly. If the broth is cold, heat it up beforehand in a kettle. To make the soup more intense, cook for 12 minutes; do not cook too long to avoid losing fresh aromas.

Blending and finishing

5

Turn off the heat. Using an immersion blender, blend the contents of the pot directly in it until you achieve a smooth, silky consistency. If you are using a countertop blender, pour in batches into the blender container (fill up to 2/3 full), cover with a cloth, and blend to avoid an explosion of hot liquid. Check the consistency: the soup should be thick but liquid — if it is too thick, add 100–200 ml of hot broth and mix. Add lemon juice (20 ml) and the remaining salt and freshly ground pepper to taste (taste after 1/2 teaspoon). Before serving, add chopped sage leaves (you can sauté them in a dry pan for 30 seconds with a little oil until crispy) and gently mix.

Ingredients: Hot vegetable broth, Lemon juice, Table salt, Ground black pepper, Fresh sage, leaves
Use an immersion blender for easier and safer blending of hot liquids. Blend in short pulses to avoid splattering. Check the taste after adding lemon — the acidity is meant to enhance the flavors, so add it gradually.

Serving

6

Ladle the hot soup into warmed bowls. On each serving, place 1–2 tablespoons of sour cream or Greek yogurt (optional) and sprinkle a small amount of toasted pumpkin seeds (about 12–15 g per serving). Add a few leaves of sautéed sage and freshly ground pepper to taste. Serve immediately with a slice of crusty bread or croutons.

Ingredients: Roasted pumpkin seeds (for sprinkling), 30% cream or Greek yogurt (for serving, optional), Fresh sage, leaves, Ground black pepper
Heating the bowls before pouring in the soup will keep the serving temperature longer — pour hot water into the bowls for a moment, then pour it out and dry the bowl before serving. If you are using cream, mix it with a bit of soup in a separate bowl before adding it to avoid curdling.

Additional actions (toasting seeds)

7

If you are using pumpkin seeds: heat a dry skillet over medium heat. Add the seeds (50 g) and toast for 3–5 minutes, stirring frequently, until they start to pop and release a nutty aroma. Be careful not to burn them. After removing from heat, you can lightly salt them.

Ingredients: Roasted pumpkin seeds (for sprinkling), Table salt
The best is a cast iron or non-stick pan. Toasting takes place quickly — keep your hand over the pan and stir often. Additionally, you can add a pinch of sea salt or chili flakes as an option.

Fun Fact

💡

Butternut squash originates from North America, but its popularity reached Europe in the 20th century; roasting brings out its natural sweetness, which is why it is often used in soups and desserts.

Best for

zimowy obiad rodzinny wieczór comfort food kolacja dla gości w chłodne dni

Tips

🍽️ Serving

Serve in warmed bowls, topped with crunchy pumpkin seeds and a dollop of cream or yogurt. For some heat, add a bit of chili oil or freshly grated nutmeg. Ciabatta or rye bread pairs perfectly with the soup.

🥡 Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it slowly over low heat, stirring and possibly adding a little water or broth to restore the creamy consistency. The soup can also be frozen in portions for 2–3 months; thaw slowly in the refrigerator before reheating.

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