South American Style Roasted Butternut Squash Soup

Ron Nebrerecipes

South American Style Roasted Squash
Have you been looking for the perfect soup for fall? Butternut squash is a filling and wholesome ingredient to work with, and the soups we can create make for the most heartwarming soups. We’ve added a little bit of South American flavour to this recipe, so that your family can enjoy a little bit of spice while they’re slurping this soup.
Prep Time: 25 minutes
Cook Time: 50 minutes
Yield: 6 to 8 servings


For the Roasted Butternut Squash:

  • 3 lb / 1 medium butternut squash, washed, halved, and seeded
  • 57 g / 1/4 cup Mirage margarine, melted and divided
  • 6 g / 1 tsp salt
  • 4 g / 1 tsp black pepper

For the Soup:

  • 28 g / 2 tbsp Mirage margarine
  • 180 g / 2 cups / 1 medium diced red onion
  • 275 g / 2 cups / about 2 medium small, cubed carrots
  • 8 g / 1 tbsp minced ginger
  • 5 cloves / 5 tsp cloves garlic
  • 2 bay leaves
  • 4 g / 1 tsp smoked paprika
  • 2 g / 1 tsp cumin
  • 2 g / 1/2 tsp chili powder
  • 1 g / 1/2 tsp dried cilantro
  • 3 g / 1/2 tsp salt
  • 1000 ml / 4 cups chicken or vegetable broth

Garnishes (optional)

  • fresh cilantro
  • fresh chives
  • lime wedges
  • Directions

    For the Roasted Butternut Squash:

    1. Preheat oven to 450℉ (235℃). Line a baking sheet with parchment paper.
    2. Place halved butternut squash onto the baking sheet, cut-side up. Drizzle melted Mirage margarine over the halves, rubbing over the cut flesh. Combine salt with black pepper. Sprinkle over the butternut squash. Turn squash over. Place butternut squash into the preheated oven. Bake for 35 to 40 minutes, or until squash is tender.
    3. Take out of the oven and flip squash over with the help of a metal spatula. Set aside to cool; about 10 minutes. With a large spoon, scoop the flesh from the butternut squash.

    For the Soup:

    1. While the squash is cooling, heat the 2 tablespoons (28 grams) of Mirage margarine in a large stock pot over medium-high heat until bubbling. Add the diced red onion and saute until translucent; about 2 minutes.
    2. Add carrots and ginger and cook until carrots are softened; about 5 minutes.
    3. Add the roasted butternut squash, minced garlic, bay leaves, smoked paprika, cumin, chili powder, dried cilantro and salt. Cook until mixture is well-combined with the spices; about 2 minutes.
    4. Pour the chicken stock into the butternut squash mixture, stir until thoroughly mixed.
    5. Cool soup; about 10 minutes. With a handheld blender, blend soup until smooth or until desired consistency is reached.
    6. Serve hot, garnished with fresh cilantro, chives or lime wedges.

    Chef’s Tips:

    • Add more chicken stock (1 to 2 cups / 240 – 480 millilitres) if a thinner soup is desired.
    • Adjust the spice level of the soup by completely omitting the chili powder, or by increasing the amount of chili powder (or any of the other spices) to 1 teaspoon (4 grams).