Roasted Butternut Squash Soup
Butternut squash is by far my favorite squash. It is very versatile. You can use it in pastas, risottos, and soups. My favorite way is a rich, creamy soup. I use to make this only around the holidays, but it is so wonderful, why wait for a special occasion? The butternut squash is flavored with chicken stock and a french mirepoix of celery, onion and carrot. I also add poultry seasoning which contains thyme, sage, marjoram, rosemary, black pepper, and nutmeg. The dried, ground herbs really compliment the butternut squash, and give it a fall taste. I add cream at the end to make the soup rich and creamy. You could also use whole milk if you are watching your calories. You can easily halve this recipe. I always make a large amount and freeze leftovers.
- 2 medium butternut squash, halved lengthwise
- 2 medium sweet onions, chopped
- 2 medium carrots, chopped
- 3 stalks celery, chopped
- 2 cups heavy cream
- 1 quart vegetable stock, chicken stock, or water (more if needed)
- 1 tablespoon poultry seasoning
- Kosher salt
- olive oil
- Preheat oven to 400 degrees.
- Slice squash in half lengthwise and clean out seeds and stringy part of the squash. Drizzle with olive oil and sprinkle with kosher salt. Place cut side down in a baking dish, and roast until tender. This will be about an hour, but will vary according to size of squash.
- Chop the vegetables, I like to put them in the food processor, and pulse them until they are finely chopped.
- Preheat a large soup pot. Drizzle with olive oil. Add vegetables and sprinkle with kosher salt. Saute until the vegetables are tender. Add stock.
- When squash is roasted, remove and let cool. Scoop the flesh of the squash out of the skin and add to the soup pot. Add seasonings. Bring to a boil, and cook over medium heat for 15-20 minutes.
- Then either puree in a blender in batches, or use a handy submersible blender, a.k.a. the boat motor, to puree it in the pot.
- Add cream. Heat through, but don’t bring to a boil again. Serve and enjoy!