Butternut Squash Soup

Butternut squash is one of those great all around ingredients. It is great roasted, fried, sautéed or pureed in a soup! The other night, we made a soup with roasted butternut squash and it was fantastic! So good in fact, that I had to share the recipe!

The Recipe:

Roasting Butternut Squash

The Tools:

• Sheet Pan
• Heavy Bottom Stock Pot
• Immersion Blender

The Ingredients:

• 1 Butternut Squash, Halved and Seeds Removed
• 1 Onion, Diced
• 3 Carrots, Peeled and Diced
• 3 Celery Stalks, Diced
• 4 Garlic Cloves, Minced
• Olive Oil
• 2 Tablespoons Butter
• 2 to 4 Cups Chicken Broth
• Salt and Pepper
• Parsley
• Oregano

Butternut Squash Soup

The Method:

Cut the butternut squash in half lengthwise. To  remove the seeds, scoop out with a spoon. Set the two butternut squash halves skin side down on the sheet pan. Drizzle with olive oil and season with salt and pepper. Roast in the oven at 350 degrees for 1 hour.

Once the squash is roasted, let cool for a few minutes. Remove the skin from the butternut squash. The skin should peel right off, but may still need some assistance of a knife. Cut the butternut squash into cubes.

Once the squash is out of the oven and prepped, melt the butter in the heavy bottom stock pot over medium heat. Sauté the onions, carrots, celery, and garlic.

Add the butternut squash and chicken broth. The amount of chicken broth is going to depend how big the butternut squash is and how thick or runny you want the soup. Season with salt and pepper and parsley and oregano. Bring to a simmer and let simmer for 30 minutes. Puree with the immersion blender.