• Byrne-McKinney

Pam's Roasted Butternut Squash Soup


YIELD 6 - 8 servings

TIME About 20 minutes


Another fall/winter favorite at our house. And a chance to use that stupid emersion blender I bought ‘cause it looked cool! Serve as a starter or as a light meal with good bread, toasted and a simple butter leaf salad, drizzled with oil and vinegar.

Serves 8 and can be scaled up or down.

Ingredients:

  • 3 T. Olive oil

  • 8 c. butternut squash, cut into 1 inch cubes

  • 1 large onion, rough chopped into 1 inch pieces

  • 1 qt. chicken or vegetable stock (more if needed to produce the desired consistency)

  • ½ c. heavy cream

  • 1 bunch of fresh sage, rough chopped (save 8 leaves for garnish)

  • Salt & coarsely cracked pepper to taste

  • Balsamic vinegar or brown butter to finish

Preparation:

  • Preheat oven to 450 degrees

  • Toss squash and onion in olive oil, arrange on a sheet pan in 1 layer and roast in a 450 degree oven, turning every 15 minutes until tender and starting to crisp on the edges.

  • After 2nd turn, add chopped sage to sheet pan, tossing with squash and onions to coat with oil (drizzle with a little more oil if needed)

  • Remove pans from oven and place contents into a Dutch oven.

  • Add chicken stock, stir to combine.

  • Use an emersion blender to puree the mixture, adding more stock as needed to produce the desired consistency. If you don’t have one of these contraptions you can puree the mixture in batches in a standard blender.

  • After soup is silky smooth, add cream and simmer for 10 minutes to warm through.

  • Salt & pepper to taste.

  • Spoon into warm bowls and swirl a drizzle of good balsamic or brown butter into each bowl before serving. If you want to get fancy, garnish with a fried sage leaf or with toasted croutons.

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