Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

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
Type: Soups
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Rich and creamy Roasted Butternut Squash Soup chases the rainy blues away! Serve with big slices of crusty bread and dinner is complete.
  • 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
Preparation Instructions:
  1. 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.
  2. Add the broth and the coriander; bring to a boil. Simmer for 10 minutes. Stir in squash puree until smooth; simmer about 10 minutes.
  3. Discard the cinnamon stick. Puree with an emerson blender. Add the half-and-half; reheat. Adjust the seasoning with salt and pepper.
  4. Top each serving with pumpkin seeds.
Cook's Notes:
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.

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