Butternut Squash Soup

October 17th, 2021

Adapted from AllRecipes. Roasting the squash instead of cubing and simmering it caramelizes some of the sugars. You can roast the squash a few hours ahead of time and refrigerate to make it easier to handle while scooping out of the skin.

Ingredients

  • 1 butternut squash
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 large carrots, peeled and diced
  • 3 cups vegetable stock
  • Kosher salt and ground black pepper to taste
  • Nutmeg to taste
  • 1/2 cup whole milk or heavy cream

Instructions

  1. Cut squash in half lengthwise, scoop out seeds, brush with canola oil, season lightly with kosher salt and black pepper, and roast for 45 minutes at 400 degrees.
  2. Heat canola oil and butter in large saucepan and saute onions until tender.
  3. Add carrots, squash and vegetable stock, and season with salt, black pepper and nutmeg. Bring to a boil, then reduce heat until carrots are tender.
  4. Blend the soup until smooth (easiest with an immersion blender) and stir in milk or heavy cream. Heat through, but do not boil.

Tags

soup