Yes, it is cold again today and I want soup for Dinner. After searching the pantry and the refrigerator for inspiration, I saw a Butternut Squash. And yes, that was my solution!
Roasted Butternut Squash Soup
Rich and creamy Roasted Butternut Squash Soup chases the rainy blues away! Serve with big slices of crusty bread and dinner is complete.
Recipe type: Soups
Yield: 4 servings
- 2 tablespoons olive oil
- ½ cup onion, finely diced
- ¼ cup celery, finely diced
- ¼ cup carrot, finely diced
- 1 cinnamon stick
- Salt and pepper, to taste
- 1 (32-ounce) carton chicken broth
- ½ teaspoon ground coriander
- 1½ cups pureed Roasted Butternut squash (see roasting directions below)
- ½ cup half-and-half
- 2 tablespoons pumpkin seeds
- Heat the olive oil in a large saucepan until hot. Add the onion, celery, carrot, and cinnamon stick; saute until soft, about 10 minutes. Season with salt and pepper.
- Add the broth and the coriander; bring to a boil. Simmer for 10 minutes. Stir in squash puree until smooth; simmer about 10 minutes.
- Discard the cinnamon stick. Puree with an emerson blender. Add the half-and-half; reheat. Adjust the seasoning with salt and pepper.
- Top each serving with pumpkin seeds.
To roast butternut squash: Peel and cut squash into 1-inch cubes. Place on a sheet pan with 2 tablespoons olive oil, salt, and pepper. Roast in a 375 degree Fahrenheit oven for approximately 30-35 minutes or until squash is tender. Remove from oven and let cool slightly. Puree in a food processor.