Roasted butternut squash soup with ground lamb. This is the meal that made me love butternut squash. Seriously, I had never liked it before. I always bought a couple every winter, hoping to prepare it in a way that would change my mind. Finally, it happened! This roasted butternut squash soup is delicious, and the spiced ground lamb on top sealed the deal.
Roasted Butternut Squash Soup
Soup ingredients
1 medium butternut squash
1 medium onion
2 bell peppers
4 cloves of garlic
2 T butter
3 cups of broth
1/2 cup sour cream
For the ground lamb topping
1/2 lb ground lamb
2 teaspoons chilli powder
1/2 teaspoon salt
Preheat the oven to 350 degrees. Peel, take the seeds out and cube the butternut squash. Chop the onion. Cut the bell pepper, remove the seeds, and chop. There is no need to make the cuts tiny, because you will blend it all up later. Peel the garlic. Put the 2T butter and all the vegetables that you just prepared on a baking sheet, and place it in the oven for 30 minutes.
Meanwhile, heat up a large cast iron skillet and brown the ground lamb with the chilli powder and salt. When it’s done set it aside.
When the vegetables are done, check them to make sure they are fork tender. (If not, let them roast in the oven a bit longer.) When they are done you are going to blend them up. You can put it in your blender if you wish, I used my hand blender. If you use a hand blender a large jar, life a half gallon size, it works better than a pot.
Blend it up and then add in the broth and sour cream, and blend it up again. Serve with the ground lamb on top.
See below for a printable recipe. Enjoy! Be sure to let me know in a comment if you make this meal.
- Soup ingredients
- 1 medium butternut squash
- 1 medium onion
- 2 bell peppers
- 4 cloves of garlic
- 2 T butter
- 3 cups of broth
- ½ cup sour cream
- For the ground lamb topping
- ½ lb ground lamb
- 2 teaspoons chilli powder
- ½ teaspoon salt
- Preheat the oven to 350 degrees.
- Peel, take the seeds out and cube the butternut squash.
- Chop the onion.
- Cut the bell pepper, remove the seeds, and chop.
- There is no need to make the cuts tiny, because you will blend it all up later.
- Peel the garlic.
- Put the 2T butter and all the vegetables that you just prepared on a baking sheet, and place it in the oven for 30 minutes.
- Meanwhile, heat up a large cast iron skillet and brown the ground lamb with the chilli powder and salt. When it's done set it aside.
- When the vegetables are done, check them to make sure they are fork tender. (If not, let them roast in the oven a bit longer.)
- When they are done you are going to blend them up. You can put it in your blender if you wish, I used my hand blender. If you use a hand blender a large jar, life a half gallon size, it works better than a pot.
- Blend it up and then add in the broth and sour cream, and blend it up again. Serve with the ground lamb on top.
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