Roasted Butternut Squash Soup
One of my favorite ways to eat vegetables is roasted. When vegetables are roasted the flavor of them is so much better in my opinion. Butternut Squash is one of those veggies, where roasting, brings out all the rich flavors in the vegetable. I got the idea for this recipe from a pumpkin soup I had at a restaurant a few years ago. I figured since the butternut squash is naturally packed with more flavor, the less I would have to do to make it taste good.
Once the squash has been roasted I blend those beautfil flavors with sauteed onions, celery, and minced garlic. Once pureed in the blender, the squash and the other vegetables form a really nice smooth mixture. We then return it to the pot and simmer it down with the chicken stock and add in our salt and pepper and a bit of nutmeg.
This soup goes really well as a prelude to dinner. It’s really light and flavorful leaving enough room to have the rest of that holiday feast! It is really simple to and easy to cook as well. What’s even better, if you are lucky to have any of this deliciousness left, it will taste even better the next day!
- One large butternut squashed roasted
- One small onion diced
- One stick of celery finely chopped
- 1 tsp minced garlic
- 2½ cups of chicken stock
- ¼ tsp of freshly grated nutmeg
- ½ a stick of butter
- salt and pepper to taste
- Start by roasting the squash- drizzle it with olive oil and salt and pepper. Roast it on 400 degrees face down for about 45 min. Let the squash sit until it is cool enough to handle and then scoop the squash out of the skin with a spoon.
- In a medium sized pot or dutch oven, lightly saute the onion, celery and minced garlic in olive oil.
- Add the squash, onion, celery and garlic together in a blender and blend until smooth.
- Returned the pureed mixture to the pot over low heat, along with the butter and chicken stock and season with salt & pepper and nutmeg until the mixture starts to thicken (about 10-12 min).
- Serve hot
