Categorized | All Recipes, Savory

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Roasted Butternut Squash Soup

Posted on 18 November 2010 by Mădălina

I’ve said it before, and I’ll say it again: I really dislike posting savory recipes. I really like food to be created organically, and in my kitchen, rarely are two dishes created the same twice. My food is very mood dependent, and I often add flavors, spices and ingredients to taste.  Not every recipe needs to be complex or entirely innovative, so this is my version of butternut squash soup (or at least the one I made today).

Roasted Butternut Squash Soup [4-6 servings]
Ingredients

- 1 large butternut squash
- 1/2 cup cream
- 2 cups chicken stock
- 2 cups water
- 1 celery stalk, diced
- 1/2 white onions, diced
- 2 carrots, diced
- 1/2 tsp cumin powder (optional)
- 1 tsp red chili flakes (optional)
- 1 tsp paprika
- 2 bay leaves
- salt and pepper to taste
- 1 tsp + 1 tbsp oil
+ foil and roasting pan

Directions:

1. Pre-heat oven to 400′F. Cut the butternut squash in half, and core the middle. Remove all the seeds, brush the butternut squash with 1 tsp oil, and season with salt and pepper. Wrap the butternut squash in foil, and bake for 20 minutes.

2. While the butternut squash is baking, sauté onion, paprika, cumin and remaining oil in a large pot on medium heat (~3-4 minutes). Add celery, carrots, and water and bring to a simmer.

3. Remove butternut squash from the oven, and allow to come to room temperature. Carefully scoop the butternut squash away from the center, throwing away the peel. Add the butternut squash to the pot, along with chili flakes, bay leaves, and chicken stock. Bring to a boil and cook until all the vegetables are tender (~20 minutes). Reduce heat and temper the cream by adding a small amount of the soup base to the cream, then adding the entirety back to the pot. Continue cooking on low heat for 5 minutes.

4. Remove from heat and allow to cool. Remove bayleaves, and carefully puree the soup with a handheld food processor. You can return the soup back to the stove and continue cooking on low, to allow the flavors to develop– the secret to great soup is slow cooking; its just better this way.

5. Garnish with parsley and sour cream before serving. For added flare, accompany the soup with toasted bread croutons– I made mine from garlic/rosemary focaccia.

Comments:

8 Comments For This Post

  1. Tanja Richards Says:

    Where’s mine. It sounds and looks so GOOOOOOD!

  2. zerrin Says:

    This soup looks gorgeous! I love the crutons on its top. Perfect for these cold days. I also love it has celery and bay, these are great ingredients for a soup.

  3. Anjali Shah Says:

    Great recipe! I usually make butternut squash soup with soy milk and veggie broth (for a vegan version) – but I love the idea of adding chili flakes to it! And your pictures are absolutely beautiful :) Thanks for sharing!

  4. Sasha @ Global Table Adventure Says:

    One of my favorite soups. Nice touch with the “spider web” :)

  5. briarrose Says:

    Beautiful and looks delicious.

  6. Theresa Says:

    So flavorful! I added a teaspoon of curry powder and some crumbled bacon. A nice change from the everyday dinner menu. Great edition to some of my family’s favorites. Thanks so much!

  7. Ryan Says:

    Great recipe, family loved it. I’m not sure how you roast the squash in 20 minutes though. Mine was closer to 45. Thanks for sharing.

  8. Kasey Linz Says:

    There are some interesting closing dates in this article but I don’t know if I see all of them heart to heart. There is some validity but I’ll take hold opinion till I look into it further. Good article , thanks and we want extra! Added to FeedBurner as well

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