Roasted Butternut Squash Soup

Butternut Squash Soup

An easy soup we make in the fall when the squash is available
Prep Time 1 hour
Cook Time 35 minutes
Servings: 6 people
Course: Soup
Cuisine: American

Ingredients
  

  • 3 lb roasted butternut squash cubed*
  • 1-2 medium size potatoes
  • 2 tbsp butter or olive oil for dairy free option
  • 1-2 medium onions in chunks or 5 cups chopped yellow onion
  • 2 stalks of celery cut into chunks
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp ground cinnamon
  • 2 tbsp of sage fresh if possible
  • 6 cups vegetable or chicken broth or vegetable broth
  • drizzle of heavy cream optional for garnish

Equipment

  • 1 large sheet pan to roast the vegetables

Method
 

  1. For the vegetables
  2. Preheat the oven to 400 degrees F (200 degrees C).
  3. 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.
  4. Cut 2 sticks of celery in chunks
  5. Cut two peeled onions into chunks
  6. 2 large peeled carrots cut into chunks
  7. 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.
  8. Roast in the preheated oven for 25 to 35 minutes until vegetables are lightly browned and tender when pierced with a fork.
  9. Put the vegetables in a dutch oven large enough to contain the vegetables and the stock.
  10. Add the garlic, salt and cinnamon.
  11. 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.
  12. 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).
  13. Taste, and see if it needs more salt or pepper.
  14. 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

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