Roasted Butternut Squash & Balsamic Sauce Recipe For Pasta (& Other Things)
Creamy Butternut Squash Soup with a hint of balsamic vinegar is a comforting autumn dish that will warm you right up. Roasted butternut squash, blended with vegetable broth until velvety smooth, this soup is rich and satisfying. The earthy nutmeg and tangy balsamic vinegar add layers of flavor that make this soup a delightful treat for the taste buds. Enjoy a bowl of this cozy soup on a chilly evening for a soothing and delicious experience.
— Constant Cookbook
Ingredients
- 2 lb. butternut squash, peeled, seeded and cubed
- 1 tbsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp freshly grated nutmeg
- 1 cup plus 2 tbsp (or more) vegetable broth
- 1 tbsp plus 1 tsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- On a large baking sheet, toss the butternut squash cubes with the olive oil, salt, pepper and nutmeg.
- Bake until the butternut squash is tender and just starting to brown in places.
- Let the squash cool for about 10 minutes.
- Transfer the squash to a food processor or heavy-duty blender, and add the vegetable broth. Puree until smooth.
- Add the balsamic vinegar and pulse to combine.
- Season to taste with salt and pepper.
Yield
Makes 3 cups
Nutrition
- Serving Size: 1 Cup
- Calories: 195 kcal
- Carbohydrate Content: 40 g
- Protein Content: 3 g
- Fat Content: 5 g
- Saturated Fat Content: 1 g
- Sodium Content: 559 mg
- Fiber Content: 6 g
- Sugar Content: 9 g
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