Crystal Margarine Recipes
Prep: 15 mins (+ 1 hour cook time)
Servings: 8 servings
There’s nothing quite as comforting as a bowl of warm soup on a chilly day. Rich, velvety, and naturally sweet, this roasted squash soup transforms simple ingredients into something truly special. Roasting the Kabocha squash brings out its deep, caramelized flavour, creating a beautifully creamy soup that’s elevated by garlic, thyme, and tangy lemon juice. Whether served as a starter for a festive meal or paired with crusty bread for a cozy lunch, this soup feels both elegant and effortless. A sprinkle of fresh herbs, and a swirl of cream makes a beautiful finishing touch that takes each serving to the next level. One spoonful, and you’ll understand why this autumn favourite never goes out of style.
For more recipe inspiration, visit @crystal_margarine on Instagram.
ingredients
Roasted Squash Soup
2
kabocha squash, peeled, quartered, seeds removed
1 large
yellow onion, thinly sliced
2 cloves
garlic, peeled + lightly crushed
1/4 cup
Crystal Margarine, melted
to taste
salt + black pepper
to taste
fresh thyme
2 cup
vegetable stock
1 cup
heavy cream
1 tbsp
lemon juice
1 tbsp
fresh chives, finely chopped
directions
Preheat your oven to 375°F. Place the squash, onion, garlic, and thyme into a large Dutch oven and drizzle with the melted Crystal Margarine and season generously with salt and black pepper. Toss to coat evenly.
Transfer the uncovered pot to the oven and roast for 60 to 75 minutes, or until the squash is completely tender.
Remove the pot from the oven and discard the woody parts of the thyme stems. Place the pot on the stovetop over medium-low heat and add the vegetable stock and cream. Stir well, scraping up any browned bits from the bottom of the pot.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully blend in batches using a countertop blender.
Stir in the lemon juice and adjust seasoning with additional salt and pepper as needed. Thin with a little extra stock if desired.
Serve hot with a swirl of cream, a sprinkle of fresh chives, and warm bread on the side.
