Roasted Butternut Squash Soup

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.

recipe photo

Yield: Serves 4

Roasted Butternut Squash Soup

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Ingredients:

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

Directions:

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!

All text and images Ā© / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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