It’s really quite a simple recipe – it’s just that the squash itself can look intimidating. Trust me, that’s the hardest part – put a little elbow grease into it and crack that baby open!
P.S. – Save those seeds inside – they are delicious for roasting in the oven with a little sea salt and olive oil. Just separate them from the “guts,” rinse them all and lay out to dry. I usually throw them in the oven with the squash itself!
Roasted Butternut Squash Soup
Ingredients:
- 1/2 yellow or sweet onion, chopped
- 4 tablespoons of butter
- 6 cups of butternut squash, roasted, peeled and cubed
- 3 cups organic chicken stock
- 1/2 cup heavy cream
- salt and pepper to taste
Directions:
1. Start by cutting the butternut squash in half. Place face-up on a baking pan and sprinkle with salt and pepper. Roast at 400 degrees F for one hour, or until the flesh is tender enough to penetrate with a fork.
2. Remove the squash and let it cool for 10 minutes before peeling off the skin and cutting into cubes.
3. Melt the butter in a large pot, then add onions. Cook until they are tender and translucent. Add the squash, chicken stock, and salt and pepper to taste. Bring to a boil.
4. Reduce the heat and simmer for 20 minutes, or until the squash starts to break a part.
5. Place contents into a blender and puree the mixture until smooth. (Remember contents are extremely HOT so do not over-fill to cause burns! Sometimes I blender in three or four sections.)
4. Transfer to large soup bowl and fold in heavy cream. Stir and serve! Added taragon for garnish on image. Can add more salt and pepper to taste.
Enjoy!
