Butternut squash and walnuts soup recipe
Butternut squash and walnuts soup recipe- a delicious butternut squash and red pepper soup, with walnuts added for a nutty flavour and crunch. This is a healthy fall soup when it is the season of pumpkins and squashes. This creamy ,luxurious, flavourful blend of healthy butternut squash, roasted red peppers and walnuts is a perfect healthy bowl, for cozy autumn evenings.
Butternut squash and red pepper soup with walnuts
The stores are right now flooded with a number of squashes, and other gourds, which have a really nice, juicy and nutrient dense flesh to make broths ,soups, pies, breads , desserts ,veggies and any delicious food you dare to experiment!
There are innumerable interesting recipes, you can cook using the squashes, pumpkins and gourds.The best part about using these is that they are mostly interchangeable in all recipes. That is to say that the recipe calls for a butternut squash, you can surely replace it with pumpkin and vice versa.
Fall is the season our family enjoys a variety of soups using squashes and pumpkins. Adding different vegetables to enhance the flavours , takes the soups to another level.
My all time favourite fall soup is Butternut squash soup. This soup recipe is nutrient dense and super healthy too. This butternut squash soup with roasted red pepper and walnuts turns out really creamy and delicious.In my opinion this is simply the best soup recipe for a cozy autumn weeknight meal.
It is my staple recipe for fall soups.
Check out the details below on how to cook butternut squash and red pepper soup with walnuts.
Ingredients and substitutes to cook Butternut squash and red pepper soup with walnuts
This recipe is really simple, and you do not need too many ingredients.What you mainly require is butternut squash, walnuts, garlic ,red pepper, peppercorns, onions and water or vegetable stock.
Butternut squash– You can use Fresh butternut squash chunks or even frozen butternut squash.If you want you can replcae butternut squash with pumpkin in this recipe.
Vegetable stock/ water -If you have homemade vegetable stock, you can add that or just add water. I love using vegetable stock if it is homemade but avoid store bought stocks as the salt content in those is quite high, and they have added preservatives.
Garlic– I use quite a lot of roasted garlic in some of my recipes , as the flavour of roasted garlic is much more dominant than fresh garlic. It really enhances the flavour of some of the dishes.
Though it is completely your choice, if you want to use fresh garlic or roasted one.In this recipe using roasted garlic brings a perfect balance of flavours to the squash and red peppers, hence i use that.
Check the details below on how to roast a garlic perfectly on a stove top or in the oven.
Roasted red peppers– To roast the red pepper rub some oil on a red pepper and cook in the oven at around 190-200 degrees centigrade for 15-20 minutes, till the outer skin starts shrivelling.
For this soup recipe, i keep both the garlic and peppers together in the oven at about 200 degrees, and take the garlic out after 10 minutes, and cook red peppers for about 7-10 more minutes.
Once cooked , keep aside and let the red pepper cool.Once cool, remove the seeds ,peel the skin off the red pepper, and keep the flesh to be used in the soup.
You can totally avoid adding red peppers and make a simple butternut squash and walnuts soup, but adding roasted red peppers adds a beautiful intense flavour to this recipe, and makes it absolutely delicious.
How to perfectly roast garlic?
On a hob-
Separate the garlic pods, and without removing the outer skin, toast these on an iron pan for 8-10 minutes, till the skin starts turning black.
In an oven-
Use whole garlic or separate the garlic pods, and without removing the outer skin, keep them on a tray in a preheated oven at around 190-200 degrees centigrade.
If using a whole garlic pod, cut the pod from top, add some olive oil and then cook.
Let the garlic cook for about 10 minutes, till the outer skin starts turning black.
You can do this while you are using the oven to cook other veggies, or potatoes, and store the garlic in the fridge. It stays good for almost a week in the fridge.
Use it as and when required.
To use the roasted garlic, just peel the outer skin , or squeeze the garlic skin and the flesh will slide out . Add to whatever dish you are making.
Method to cook Butternut squash and red pepper soup with walnuts
To start cooking, heat a little oil in a pan. Add pealed roasted garlic cloves (or fresh ), sautè for a minute. Add chopped/sliced onions, and sautè again for a minute.
Now add roughly cut butternut squash slices, a few whole peppercorns. Add a little salt. Mix everything well.
Add a little water.Cover and let cook for 15 minutes, till the butternut squash slices become tender.
Once done, let it cool.
Add walnuts, in this butternut squash mix, and stir well.
Put everything is grinder along with the roasted (deseeded and peeled) red pepper .
Add a little salt and grind to a fine paste.
Separately in a pan, add a few drops of oil, and add rest of the chopped roasted garlic. Sauté for a minute and add butternut squash puree. Mix well, add water (or vegetable stock) .Bring to a boil. Adjust seasoning as per taste.
Add a little cayenne pepper(or paprika), and freshly ground pepper.
Give everything a good mix . The butternut squash and red pepper soup with walnuts is ready to be served.
Pour in soup bowls, top with a dollop of sour cream(or fresh cream), extra virgin olive oil , chopped walnuts and watercress. Serve hot, with a side of crusty bread.
What to serve with butternut squash soup
This butternut squash soup with red pepper and walnuts is a meal in itself, but having a side dish to go with this soup makes it a more filling dinner .
Some of the sides that you can serve with butternut squash soup are :
- Breads- Cheese toast or simple buttered toast goes well for a cozy and filling side to serve with with butternut squash soup.
- Crostini- You simply need bread, olive oil and a little salt to make a perfect crostini.Use any thin bread or baguette. Cut it into slices , toast in the oven for about 7-10 minutes, add some extra virgin olive oil, and sprinkle some kosher or sea salt flakes. a perfect side is ready to serve with butternut squash soup.
- Salads-Warm salads or cold salads
- Toasted seeds- Simply toast some pine nuts, or pumpkin seeds and sprinkle over the butternut squash soup
- A side of roasted root veggies or simple roasted broccoli and beans is just perfect to go with this soup.
Whatever sides you want to serve with butternut squash soup, it will always end up to be a hearty , healthy , filling meal for those easy weekdays , or even weekends
If you try this and like this recipe, please rate it by clicking the stars below. And don’t forget to like , share the recipe and tag us on Instagram or Facebook using #frombowltosoul_ and #frombowltosoul . Please Comment below for any queries, suggestions and ideas .I would love to hear from you.
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Check out more Pumpkin/ Butternut squash recipes on the blog
Pumpkin pudding / Halwa recipe
More soup recipes on the blog
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Butternut squash and red pepper soup with walnuts
Ingredients
- 350 gms butternut squash
- 1 small red pepper
- 1/2 cup chopped walnuts
- 12-15 cloves garlic
- 1 small onion chopped roughly
- 2 tsp oil for cooking
- 1/2 cup water to steam butternut squash
- 5-7 whole peppers
- water/ vegetable stock adjust as per the consistency required
To serve butternut squash and red pepper soup with walnuts
- freshly ground pepper as per taste
- 1/2 tsp cayenne pepper (or paprika)
- few drops Extra virgin olive oil (EVOO) for garnishing
- fresh watercress / parsley/coriander for garnishing
- few chopped walnuts for garnishing
Instructions
Roasting garlic
- On a hobSeparate the garlic pods, and without removing the outer skin, toast these on an iron pan for 8-10 minutes, till the skin starts turning black.
- In an oven Use whole garlic or separate the garlic pods, and without removing the outer skin, keep them on a tray in a preheated oven at around 190-200 degrees centigrade. If using a whole garlic pod, cut the pod from top, add some olive oil and then cook in the oven.
- Let the garlic cook for about 10 minutes, till the outer skin starts turning black.
- Squeeze the garlic flesh and use .
Roasting red pepper
- To roast the red pepper wash it and rub some oil on a red pepper .
- Cook in the oven at around 190-200 degrees centigrade for 15-20 minutes, till the outer skin starts shrivelling.
- Once cooked , keep aside and let the red pepper cool.Once cool, remove the seeds ,peel the skin off the red pepper, and keep the flesh to be used in the soup.
Cooking instructions for soup
- Heat a little oil in pan. Add pealed roasted garlic cloves (or fresh ), sautè for a minute. Add chopped onions, and again sautè.
- Now add roughly cut butternut squash slices, a few whole peppercorns, a little salt. Mix everything well. Add a little water.Cover and let cook for 15 minutes, till the butternut squash slices become tender.
- Once done, let it cool.
- Add walnuts, in butternut squash mix, and stir well.
- Put everything is grinder, add a little salt and grind to a fine puree.
- Now in a pan, add a few drops of oil, and add chopped roasted garlic. Sauté for a minute and add butternut squash puree. Mix well,
- Add water (or vegetable stock), adjust as per the consistency you like .Bring to a boil. Adjust seasoning as per taste. Add a little cayenne pepper(or paprika), freshly ground pepper.
- Pour in soup bowls, top with a dollop of sour cream(or fresh cream), evoo , chopped walnuts and watercress. Serve hot, with a side of crusty bread, garlic breads, mini cheese bruschetta, toasted and buttered ciabatta , or even a simple cheese toast.
