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Roasted Butternut Squash Soup Recipe
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MetricUS Imperial
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- 2 each - Butternut Squash large
- 1/4 cup olive oil 60ml
- 1/2 each - White Onion small dice
- 3 tablespoons chopped garlic 45ml
- 3 tablespoons dried Italian herbs 45ml
- cups about 4.5 - Chicken stock 1.1 l, or store bought chicken broth
- to taste - Salt and Pepper
- 1 cup (240ml
Ingredients
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- Peel, remove the seeds, and dice the squash to 1/2 inch (1cm) cubes. Each large squash should yield about 5 cups (1.2 l) diced.
- Toss cubed squash with olive oil, onions, garlic, and dried Italian Herbs. Place a thin layer on a cookie sheet tray.
- Roast at 450'F (230'C) for about 35 minutes. Stir every 10-15 minutes. When finished, the squash will be cooked thoroughly (taste to see if its soft) and golden brown all over.
- Using a blender or food processor, puree the squash, adding chicken stock until desired consistency. It should be about the consistency of unwhipped heavy whipping cream.
- Place in a sauce pan, add salt and pepper to taste, bring to a simmer, add cream, return to simmer, remove from heat and serve hot.
Comments & Modifications:
If the soup tastes raw, either the squash wasn't ripe or the baking time was insufficient. Simmer until creamy before adding the heavy cream.
If you don't have chicken stock or wish to make a vegetarian soup, exchange the chicken stock with water or vegetable broth.
Try different types of winter squashes for different flavors and textures.
For a more pronounced herb flavor, use fresh herbs instead of dried. Oregano, sage, thyme, and a little rosemary all work very well.
A sweet and spiced soup is created by replacing the herbs with ginger (chopped or granulated) and molasses.
Try different garnishing alternatives by using one or two of the following: toasted pine nuts, pumpkin seeds, fresh chopped herbs, creme fraiche (available near the sour cream in grocery stores), or even croutons.
The soup can also be served chilled on a hot summer day.
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