Fall Recipe -- Roasted Butternut Squash Soup
09-21-2011, 02:03 PM
#1
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Join Date: Oct 2010
Posts: 853
Roasted Butternut Squash Soup
1 large butternut squash
2 tablespoons extra virgin olive oil (if you don’t want to use oil, then sauté the vegetables in some of the chicken broth)
½ cup diced onion
¼ cup diced celery
¼ cup diced carrot
1 cinnamon stick
Sea salt or low-sodium salt
Freshly ground black pepper
About 4 cups low-salt chicken broth
½ cup half and half or 1 spoon crème fraiche or sour cream or mascarpone cheese…optional
Cut squash in half, scoop out seeds, rub cut edges with a wee bit of the olive oil, roast cut side down in 350 degree oven until soft. Let cool enough to handle, peel, and cut into chunks.
Meanwhile, sauté the vegetables until soft, but not browned. Let cool slightly.
Process vegetables, with a little of the broth in a blender in batches until smooth. Reheat soup with cinnamon stick until warm enough to eat. Do not boil. Season to taste with salt and pepper.
Serve with a splash of cream if desired. Good with French bread and a green salad.
1 large butternut squash
2 tablespoons extra virgin olive oil (if you don’t want to use oil, then sauté the vegetables in some of the chicken broth)
½ cup diced onion
¼ cup diced celery
¼ cup diced carrot
1 cinnamon stick
Sea salt or low-sodium salt
Freshly ground black pepper
About 4 cups low-salt chicken broth
½ cup half and half or 1 spoon crème fraiche or sour cream or mascarpone cheese…optional
Cut squash in half, scoop out seeds, rub cut edges with a wee bit of the olive oil, roast cut side down in 350 degree oven until soft. Let cool enough to handle, peel, and cut into chunks.
Meanwhile, sauté the vegetables until soft, but not browned. Let cool slightly.
Process vegetables, with a little of the broth in a blender in batches until smooth. Reheat soup with cinnamon stick until warm enough to eat. Do not boil. Season to taste with salt and pepper.
Serve with a splash of cream if desired. Good with French bread and a green salad.
09-22-2011, 03:42 AM
#8
Senior Member
Thread Starter
Join Date: Oct 2010
Posts: 853
This soup also freezes well if it makes too large a batch to eat all at once. Also, it is possible just to boil the squash in chunks....but it doesn't have the flavor that roasted squash does. I only tried that once and went back to roasting.
Glad you all liked it.
Glad you all liked it.
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