Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
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butternut squash soupButternut 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.

Roasted Butternut Squash Soup

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!

More you might like:
Roasted Butternut Squash Soup with Wild Rice and Apples
Spaghetti Squash


About The Author

Angie is the author and publisher of Eclectic Recipes, a food and cooking blog with global inspiration. She started out as a southern cook, growing up in the panhandle of Florida. She learned lots of traditional cooking technics from her grandmother which she still uses today. Over the years though, she has developed a love of all things culinary, and can't really pick a favorite cuisine, hence the name eclectic. She now lives in Orlando, Florida with her husband, Josh and their two year old son, Julian. In their free time they enjoy outdoor activities and of course, good food.

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