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Roasted Butternut Squash Soup

Ingredients


1 - 1 (3 lb) butternut squash

2 - 1 tbsp. olive oil

3 - 1 tsp. kosher salt

4 - 1 tsp. freshly ground black pepper

5 - 2 tsp. cinnamon

6 - 1 tsp. nutmeg

7 - 1/2 medium white onion

8 - 5 stalks celery

9 - 2 tbsp. butter

10 - 1 quart chicken stock

11 - 1 cup heavy cream

12 - Salt and pepper to taste


Instructions


1 - Preheat oven to 375 degrees. Peel, seed and cut butternut squash into cubes, approx. 1 inch.


2 - Toss with olive oil, salt, pepper, cinnamon and nutmeg. Place squash on baking sheet and roast for 30-40 minutes until fork-tender


3 - Meanwhile, dice onion and celery and saute in butter until soft, about 5 minutes. Add roasted squash to saute pan and pour in chicken stock to cover veggies. Cover pan and bring to boil.


4 - Once liquid is boiling, uncover and reduce. Puree in a blender or food processor, adding heavy cream, and additional salt and pepper to taste. Reheat and serve.


5 - You can add honey, nutmeg and/or cinnamon to taste if you wish