Butternut Squash Soup

Butternut Squash Soup – this simple recipe will have you trying this soup all year round. Chicken soup – move over, this is a rich and creamy soup without a lot of fuss. Just 6 ingredients makes an incredible soup as a starter course – or in my version – soup shooters.

1 large Butternut squash
2 quarts chicken stock
Light cream
2 tbs olive oil
Salt & Pepper

Sheet pan
Food processor or stick blender
Dutch oven or stock pot

Preheat oven to 400 degrees

Peel and de-seed the squash. Cut into large dice, trying to keep the pieces around the same size.
Place squash on the sheet pan. Drizzle with the olive oil, add salt and pepper. Toss to coat. Roast the squash until soft and slightly caramelized, 30 to 45 minutes.

Place roasted squash in the food processor, along with 1 cup of the stock. Process until very smooth.
Place squash puree into Dutch oven (or stock pot) over medium low heat. Add stock a little at a time until desired consistency. Note: You may not need the entire 2 quarts of stock.

Bring to a boil, and reduce to a simmer for 30-45 minutes. Just before serving, add salt and pepper to taste, along with a healthy splash of the light cream. (Note: you can substitute with sour cream or crème fraiche.)

Garnish ideas: chopped chives, bacon bits, roasted pine nuts. For a different way to serve the soup, try shot glasses and have soup shooters.

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