Thursday, January 20, 2011

Roasted Butternut Squash Soup

Enjoy this creamy soup that has been made using delicious Butternut squash.  Top this colorful and tasty dish off with pumpkin seeds and bread crumbs.

Prep Time: 30 min   Total Time: 1 hour   Servings 4 (about 1 cup each)


Roasted Butternut Squash:

2 cups diced (3/4-inch) raw butternut squash

Salt and pepper


¼ cup diced celery (1/4-inch)

1 tsp. ground cinnamon

Salt and ground pepper to taste

1 carton (32 oz.) chicken broth (4 cups)

½ teaspoon ground toasted coriander, if desired

1 ½ cups Roasted butternut squash (above)

½ cup half-and-half, if desired

½ cup bread crumbs, toasted light brown in sauté pan over medium heat


To make roasted winter squash: Heat oven to 375°F. Heat butter over medium-high heat in an ovenproof sauté pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.

To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; sauté until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.

Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)

Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with toasted bread crumbs.


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