Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 25 min
Ingredients: 1 (3 lb.) butternut squash ((or about 4-5 cups peeled and diced butternut squash cubes)); 2 tablespoons olive oil, divided; ½ onion, chopped; 3 cloves garlic, minced or pressed; 1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger); ⅛ teaspoon cayenne pepper (optional); 3-4 cups vegetable stock (or chicken broth), divided; 1 tablespoon brown sugar (or maple syrup); Optional garnish: sour cream, fresh chives, toasted nuts or seeds, croutons, parsley, thyme, sage, grated cheese, crispy bacon or prosciutto

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 85 minutes

Servings: 8

Author : Blair Lonergan

butternut squash soup squash soup

Ingredients

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1 (3 lb.) butternut squash ((or about 4-5 cups peeled and diced butternut squash cubes))2 tablespoons olive oil, divided½ onion, chopped3 cloves garlic, minced or pressed1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger)⅛ teaspoon cayenne pepper (optional)3-4 cups vegetable stock (or chicken broth), divided1 tablespoon brown sugar (or maple syrup)Optional garnish: sour cream, fresh chives, toasted nuts or seeds, croutons, parsley, thyme, sage, grated cheese, crispy bacon or prosciutto

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Instructions

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Step 1

Preheat oven to 425°F (220°C).

Step 2

Slice squash vertically down the center, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Rub 1 tablespoon of olive oil on the outside skin of the squash, and bake in the oven for about 30 minutes (or until almost tender).

Step 3

Allow squash to cool, peel the skin off, and cut squash into 2-inch cubes. Set aside.

Step 4

Next, in a large pot, heat remaining 1 tablespoon of olive oil over medium-high heat. Saute onions until slightly brown, about 3-4 minutes, adding a pinch of salt as they cook. Stir in garlic, ginger and cayenne pepper and cook for 1 more minute.

Step 5

Add 2 cups of the stock, brown sugar (or maple syrup), and squash and bring to a boil. Cover, reduce heat, and simmer for about 10-15 minutes (or until the squash is very tender). Remove from heat.

Step 6

Puree soup with an immersion blender or puree in batches in a regular blender or food processor, adding remaining stock slowly until the soup reaches the desired consistency.

Step 7

Season with salt and pepper to taste and garnish with optional toppings.