How to Make Roasted Butternut Squash Soup That'll Warm Your Soul! by Erica Kane
Embrace fall with this delicious roasted butternut squash soup! You won't even mind the chill in the air!
- 2 butternut squash, roasted
- 1 teaspoon dry thyme
- 5 cloves garlic
- 1 sweet Vidalia onion
- grated nutmeg
- 2 containers (32 ounces each) chicken stock
- 1/2 cup heavy whipping cream
- crushed red pepper
- salt and pepper
Here’s how you make it:
- Slice squash in half lengthwise and scoop out all of the seeds. If you're ambitious (and I recommend it!), separate the seeds from the flesh, smother them in olive oil, salt, pepper and a bit of crushed red pepper, and toast them on the stove top. Set aside.
- Now poke the flesh of the squash with a fork (a la when you stab a potato before microwaving it). Coat the top of the squash with olive oil, salt and pepper. Roast in a preheated 400-degree F oven for 45-60 minutes, or until top of squash is slightly brown. Remove from oven and set aside.
- In a large pot (I always prefer my Le Creuset), sauté onions and garlic with the dried thyme until tender. Once the squash is cool enough, scoop everything out of the skin and place in pot with onion mixture. Pour in chicken stock, stir and raise heat. Allow the soup to come to a boil, then reduce heat to medium. I prefer to keep my soup cooking for a relatively long time, so I'd recommend at least an hour. Remove soup from heat.
- Using an immersion blender, blend the contents of the soup. If you do not have an immersion blender, you can transfer the soup in batches to a blender. Once mixed, finish off with the heavy cream.
Serve soup with the toasted seeds and a dash of grated nutmeg as garnish!
A 5 1/2-quart round-shaped French oven made of enameled cast iron.
Enameled cast iron cookware provides even heat distribution and superior heat retention; colorful exterior enamel resists chipping and cracking.
Measure, mix and serve sauces, dips and salsas with this set of four multi-colored prep bowls from Le Creuset.