The temperature just dropped drastically here in NY and it is FUH-REEEEEZING!!!
The perfect weather for a big ol’ pot of soup! Roasted Butternut Squash Soup to be more exact. This is the soup I mentioned I made at Thanksgiving. Today I’m going to show you how easy it is to make. Hopefully you’ll try it.
As the name may lead you to believe, you’ll be starting out with a butternut squash. There are lots of different types of squash so it could get confusing. This is the long one with the light colored skin.
First you need to peel the skin. Any way that is most comfortable is fine whether you cut it off with a knife or my preferred method is to use a regular vegetable peeler. Once the skin is all off, cut the squash in half right across the middle. Starting with the more slender half, just cut about 1 inch slices. No need to get the ruler out for this one – just eyeball it.
The bottom half is a bit rounder. What you need to do with this half is just cut it in half and what you’ll find is a whole bunch of seeds. These need to come out! With a spoon just scoop out the whole mess. You can throw it out (which is what I did) or try roasting them like pumpkin seeds. Never tried it but I imagine it must be good.
Next slice these pieces just as you did the top half and then cut all slices into cubes.
It should look something like this…
Place them on a sheet pan, drizzle some olive oil and sprinkle some salt Place in a 400 degree oven for about 45 minutes. You want it to get a bit caramelized just like this..
While the squash is roasting you can start on the onion. Dice up a vidalia or yellow onion, medium sized and place in a pot with a couple of tablespoons of butter and some olive oil.
Cook on medium heat until the onions become translucent and a bit caramelized.
Once the squash s done, put it in the pot with the onions and add enough chicken stock to cover Once it comes to a boil you can either take your immersion blender and blend it right in the pot. (LOVE my immersion blender!) or you can whiz t up in your regular blender. Just do it in batches and be super careful because it’s really hot! If you used a traditional blender put it back in the pot once done blending.
If you find the consistency to be too thick, just add more chicken stock. It should be thick but still Ike soup. Taste it for seasoning – you may need to add more salt.
At this point you could be done but if you want to take it further, add in some heavy cream. Don’t overdo it! A little goes a long way!
Time to plate up!
I garnished it with some scallions to balance the sweetness of the soup and since it’s so smooth, I also wanted a different texture.
See, wasn’t that simple? Have you ever had butternut squash soup? What do you like to eat in the cold weather?
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