Roasted Butternut Squash & Balsamic Sauce Recipe For Pasta (& Other Things)
This creamy butternut squash soup is a warm and comforting dish perfect for chilly days. The roasted squash brings out its natural sweetness, enhanced by the nutmeg and balsamic vinegar for a delicious blend of flavors. With a smooth texture and a hint of tanginess, this soup is sure to be a hit at your table.
— 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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