Ingredients
Equipment
Method
You will need Roasted Butternut Squash cubes for this recipe. If making them now, follow the instructions in that post and let the squash in the oven before you start sautéing the onion and then the garlic for this soup, since roasting takes about 30 minutes.
Melt the butter in a large pot over medium heat, then add the onion, salt, and pepper, and cook for 10 minutes, until the onions are soft. Add the garlic and sauté for another mi.2
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 everything together, 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, and see if it needs more salt or pepper. I usually garnish by piping swirls of heavy cream and then using a toothpick to run through each of the circles to make a spider web
Roasted butternut squash is so good on its own that barely any seasoning is needed! In this simple recipe, we focus on the basics — olive oil, garlic, salt, and pepper — and leave any additional garnishes up to you (though chopped parsley, shaved Parmesan, and toasted pine nuts make quite a statement!) This quick and easy butternut squash recipe is perfect for weeknight meals or holiday gatherings. To save prep time, look for pre-cut, peeled butternut squash cubes in your grocery store.
Ingredients
1 medium butternut squash
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Peel butternut squash with a sharp vegetable peeler. Cut in half lengthwise; scoop out and discard seeds. Cut halves into 1-inch slices, then cut slices into 1-inch cubes. Peel and cut up the potato.
Combine butternut squash cubes, pot ato cubes, olive oil, and garlic in a large bowl and toss until well coated. Season with salt and pepper. Arrange in a single layer on a baking sheet.
Roast in the preheated oven until squash is lightly browned and tender when pierced with a fork, 25 to 35 minutes.
