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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Roasted Butternut Squash Soup Recipe

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This recipe for Roasted Butternut Squash Soup is from Phalen Family 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:  
2 1/2 lbs peeled and cubed butternut squash (appox 2 large squash)
1/2 med. yellow onion, diced
1/4 cup extra virgin olive oil
2 stems fresh thyme
1 tsp kosher salt
4-6 turns freshly ground pepper
1 cinnamon stick
1qt. low sodium chicken stock

For cinnamon crema:
1 cup sour cream
2 tbsp honey
1/4 tsp. ground cinnamon
2-3 turns freshly ground pepper
Directions:
Directions:
Set a large heavy based pot or dutch oven over medium heat and add oil, thyme and cinnamon stick. As the oil heats up the cinnamon stick will unfurl and infuse the oil.

Add squash to the pot along with diced onion and saute for 7-8 minutes until you have a little caramelization on the squash. Season with salt and pepper.

Pour in chicken stock, bring to a boil then reduce to a simmer and cook for 20 minutes until squash is very tender. Discard cinnamon stick and thyme stems then puree with in a blender (use an immersion blender if you have one). Give it a final taste and season once more with salt and pepper to taste.

Meanwhile, in a small mixing bowl combine sour cream, honey, cinnamon and black pepper. Stir well with a whisk. Serve soup in shallow bowls with a spoonful of crema swirled into each. Garnish with fresh thyme buds, a splash of olive oil and a sprinkle of ground cinnamon if desired.
Preparation Time:
Preparation Time:
40 min

 

 

 

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