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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Roasted Butternut Squash Soup Recipe

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This recipe for Roasted Butternut Squash Soup is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 butternut squash, peeled, seeded and cut into large cubes
2 shallots, peeled and cut in cubes
1 tbsp. ground poultry seasoning
Salt and black pepper
3 tbsp. olive oil
2 cups chicken stock
1 cup half and half
Directions:
Directions:
Prepare your squash and shallots, then place in a large bowl and toss with poultry seasoning, salt, pepper and olive oil. Spread in a single layer on a cookie sheet and roast at 400º for about 30 minutes, or until the squash can be easily pierced with a knife.

Remove from the oven and allow to cool for about 15 minutes. Dump the entire contents of the pan into a food processor or blender and blend until very smooth. Add the half and half, and enough chicken stock to bring to a thick soup consistency. After blended completely, pour mixture into a large sauce pot and simmer until warmed through. Re-season as needed.

Serve with a dollop of sour cream and a sprinkling of black pepper.
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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