Roasted Butternut Squash Soup with Ginger | Chef Zelish, by Chef Zelish on YouTube. 1 min 5 s.
- Video length
- 1 min 5 s
- Time to do it
- 1 hour
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Heat the oven to 220°C conventional or 200°C fan. Toss the 800 g squash cubes and 250 g carrot pieces with 20 g olive oil and 2 g salt on a large rimmed tray.
Spread the vegetables in one layer with space between them, using two trays if needed. Roast for 30 to 35 minutes, turning once, until tender with golden edges.
In the last 10 minutes of roasting, heat 10 g olive oil in a deep saucepan over medium heat. Add the chopped onion and cook for 6 to 8 minutes, stirring, until softened.
Lower the heat, add the 12 g garlic and 15 g grated ginger, and stir for 1 minute until fragrant. Keep the heat low if the roasted vegetables are not ready.
Add the roasted squash and carrots to the pan, scraping in all the tray oil and juices. Pour in 900 ml water and add 2 g salt and 1 g black pepper.
Bring to a gentle simmer and cook for 8 to 10 minutes, stirring now and then, until the thickest carrot pieces squash easily under a spoon.
Take the pan off the heat and blend until completely smooth. Add a splash of hot water if the soup is too thick.
Ladle into bowls and top each portion with 5 g of the pumpkin seeds.
Tips and common mistakes
Cut the squash and carrots into even pieces so they roast at the same rate.
Keep the tray oil and juices and scrape them into the pan, since they carry much of the flavour.
Do not brown the garlic and ginger, or they turn bitter; keep the heat low.
Vent the blender lid or use a stick blender to avoid hot soup splashing out.
Questions
Can I use a different squash?
Yes. Crown Prince or kabocha work well, but keep the raw peeled weight at about 800 g so the liquid ratio stays the same.
Can I make it ahead and reheat it?
Yes. Cool it quickly, keep it in the fridge for up to 3 days and reheat gently, adding a little water if it thickens.
Can I use stock instead of water?
You can, but the recipe is built on 900 ml water. If you use stock, pick a low-salt one and taste before adding more salt.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
