Wednesday, October 14, 2009

Roasted Butternut Squash Soup

I made the most amazing butternut squash soup tonight and I totally winged it. This was a rare occurrence it actually tasted better than I had hoped. At first I started off with this recipe but there were too many steps and ingredients so I simplified it:


1 butternut squash, peeled, cut in half and then cut into 1/2 inch slices
drizzle of olive oil
drizzle of balsamic vinegar
drizzle of molasses

2 tablespoons of butter
2 tablespoons of olive oil
1 large onion, diced
1 large carrot, diced
2 celery stalks, diced
dash of cinnamon
dash of cumin
dash of chili powder
32 oz. (one carton) of chicken stock
heavy cream to taste


Roast butternut squash drizzled with olive oil, balsamic vinegar and molasses and seasoned with salt and pepper in a pre-heated oven at 400 degrees for 30-40 minutes until golden brown. I like to slice the butternut squash instead of cubing it because it roasts faster.

Saute onion, celery & carrot in butter and olive oil until slightly browned. Add spices and cook for 2 minutes more. Add chicken stock and bring to a boil. Simmer for 10-15 minutes until all vegetables have softened.

In a food processor, blend roasted butternut squash, vegetables and chicken stock until smooth. Add a touch of heavy cream if desired.

The soup came out deliciously rich and creamy with just a hint of spice. Add a hunk of bread and butter and you've got an absolutely satisfying meal for a cold and blustery fall day.

Enjoy! (Thanks Theresa, for the inspiration!)


Theresa Cowing said...

oooh love the additions you put in! mmmm. i am all butternut squash'ed out! i made soup last night too, and squash risotto. must work on my risotto skills!

erin said...

Ooooo, think I'm going to try to make this this weekend!

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