
Butternut Squash Soup
An easy soup we make in the fall when the squash is available
Ingredients
Equipment
Method
- For the vegetables
- 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.
- Cut 2 sticks of celery in chunks
- Cut two peeled onions into chunks
- 2 large peeled carrots cut into chunks
- Combine vegetables, salt, pepper, and olive oil in a large bowl and toss until well coated. Arrange in a single layer on a baking sheet.
- Roast in the preheated oven for 25 to 35 minutes until vegetables are lightly browned and tender when pierced with a fork.
- Put the vegetables in a dutch oven large enough to contain the vegetables and the stock.
- Add the garlic, salt and cinnamon.
- Add the stock, bring the liquid to a boil over high heat, then reduce to a simmer. Cook for 2-5 minutes at a simmer until and the vegetables are very soft.
- 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