Ingredients: |
Ingredients: 2 Tablespoons butter or olive oil
1 1/2 Cups chopped yellow onion
1/4 teaspoon salt
1/8 teaspoon black pepper
1 3-lb roasted butternut squash*
1/8 teaspoon ground cinnamon
6 Cups vegetable or chicken stock**
Drizzle of heavy cream optional, for garnish
Toasted pumpkin seeds optional, for garnish
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Directions: |
Directions:Melt the butter in a soup pot over medium heat, then add the onion, salt, and pepper, and cook for 10 minutes, until the onions are soft.
Add the roasted butternut squash cubes and cinnamon, and stir for 2 minutes, until the cinnamon smells fragrant.
Add the stock, bring the liquid to a boil over high heat, then reduce to a simmer. Cook for 2 minutes at a simmer.
Puree the soup, either using an immersion blender, or by cooling the soup slightly and blending in a blender (you will likely need to do this in batches).
Taste the soup, and see if it needs more seasoning.
Serve as is, or with a drizzle of heavy cream and a few pumpkin seeds, if desired. Enjoy!
Notes
*I strongly recommend using Roasted Butternut Squash in this recipe, as the caramelization that happens when roasting the squash in cubes makes a huge flavor difference in the soup. I often make a double batch, one for eating, and one batch for this soup. However, you may also cube the butternut squash raw and simmer it for about 20 minutes in the stock until soft, and then puree.
Roasted squash
3 lb butternut squash*
3 Tablespoons olive oil
1/2 teaspoon salt
1/4 tsp black pepper
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Peel the butternut squash and cut it into 1" cubes (see my visual guide on How to Cut Butternut Squash, if needed).
Place the butternut squash cubes into a large bowl, and toss well with the oil, salt, and black pepper.
Pour the prepared butternut squash onto the parchment lined baking sheet, scraping any oil from the bowl onto the paper as well.
Spread in an even layer, then roast for 30 minutes, until the squash is starting to brown on the edges.
Use a turner to flip and redistribute the squash throughout the pan, and roast for another 10-20 minutes, until the squash is soft and thoroughly caramelized on the outer surfaces, but not burned. It's important to keep your eye on it.
Let the butternut squash cool slightly for a couple minutes |
This recipe for Butternut Squash Soup is from