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Recipe

Roast Butternut Squash Soup

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Complemented by savoury Cheese Straws.

Blended with fresh thyme, orange zest, and cream for a rich, velvety soup.

Create the ultimate comfort meal for those cozy winter nights with butternut squash roasted to perfection using your Miele Speed Oven. Pair it with crispy, cheesy puff pastry straws baked in your Miele Convection Oven for a combination that perfectly balances comfort and freshness. 

Ingredients:

2lbs butternut squash, peeled and cut into ½ -inch pieces
Olive oil
1 onion, coarsely chopped
2 cloves of garlic, minced
2 tsp fresh thyme, minced
4 Tbsp butter
500ml of vegetable or chicken stock

Zest and juice of one orange
150ml heavy cream
Salt and pepper to taste

For Cheese Straws:

12oz Gruyere cheese, grated
1 package of puff pastry
2 egg yolks, beaten
2 tsp fresh thyme, minced
Pinch of cayenne pepper

Preparation:

  1. Preheat the Speed Oven or Convection Oven to 400 °F.
  2. Toss the pieces of butternut squash with the olive oil, and season with salt and pepper. Place them on a glass tray and roast them in the Speed Oven: Combination Bake at 400 °F, Power Level 3/Hi for 12 to 15 minutes, until soft on the inside.
  3. In a large pot on the Gas Range Cooktop, melt the butter and sauté the onions, thyme and garlic until soft and translucent. Add the pieces of roasted butternut squash. Add the stock and bring to a boil. Cover and simmer for 15 to 20 minutes.
  4. Puree the soup using a hand blender, or through a blender or food processor. Pour the soup back into the pot and add the orange juice and zest. Add the cream, and season with salt and pepper.
  5. In the meantime, preheat the Convection Oven: MoisturePlus to 450 °F with 3 Manual Bursts of Steam.
  6. To make the cheese straws, roll the puff pastry into a sheet, and cut into 1.5-inch thick strips. Brush each strip with the egg yolk wash, and sprinkle some of the cheese, thyme and cayenne pepper onto each strip. Twist the strip, and lay it down on a parchment lined tray.
  7. Chill the strips in the freezer for at least 20 minutes. Bake in oven for 15 minutes, adding a burst of steam every five minutes.
  8. Ladle the soup into warmed bowls, and serve with the cheese straws

 

Tips:

 






Image by: Meg Raines and Maya Dalcourt

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