Roasted Butternut Squash Soup
Difficulty: Intermediate
Preparation Time: 15min
Yields: 6 Servings
Total Time: 1hr 30min
- 1 Butternut Squash (about 4 lbs)
- 1/3 cup Celery, 3/4 inch dice
- 1/2 cup Onion, 3/4 inch dice
- 1/4 cup Carrot, 3/4 inch dice
- 1 1/2 quarts Chicken Stock (low sodium if using canned)
- 1 quart Water
- 1/2 cup Maple Syrup
- 1/2 cup and 2 tbsp. Light Brown Sugar, divided
- 1/3 cup Heavy Cream
- 6 tbsp. Sweet Butter
- 1 1/2 tbsp. Pumpkin Spice
- Fine Sea Salt
- Fresh Ground Pepper
- Canola Oil
A warm, creamy, delightful roasted butternut squash soup recipe for almost any occasion. Your taste buds will love every bite.
Procedure
Preheat oven to 350F.
Cut butternut squash in half lengthwise and remove seeds. Rub exposed flesh with canola oil. Place 1 tbsp. of butter in each cavity, sprinkle the flesh lightly with the 2 tbsp. of brown sugar, salt and pepper.Roast on a sheetpan in oven until tender, about 1 1/2 hours. Squash should be browned in places. Remove from oven and allow to cool to the touch. Remove flesh from the skin. Discard skin.
While the squash is roasting, melt the remaining butter in a heavy bottomed 5 or 6 quarts pot over medium heat. Add the diced vegetable to the melted butter and lightly season with salt and pepper. Cook until the vegetables are translucent, about 10 -15 minutes. Do not allow the vegetables to brown. Add the chicken stock the water and the squash to the pot. Bring to a boil. Reduce to a simmer and add the brown sugar and pumpkin spice. Simmer uncovered for 1 to 1 1/2 hours stirring occasionally. As the soup is cooking you may want to add more stock as needed if the soup becomes toothick. In a blender, puree the soup in batches. Never fill the blender more than halfway with hot liquid. Pass the soup through a fine strainer. Return soup to a clean pot on a low heat. Add the cream and the maple syrup. Adjust the seasonings to taste.
