Roasted Butternut Squash soup

Source: Bon Appetit, January 1996, Ellen Lebow
Retrieved from: epicurious.com, 11/15/10
Yield: Serves 4

A simple recipe that’s forgiving, adaptable, and all about butternut squash. Sometimes, to bring out more sweetness, Curt adds a touch of honey. Milk, cream, chicken broth amounts all adaptable – as I run the roasted butternut squash through the food processor, or puree with a hand blender, I add each liquid in small amounts until it reaches the desired consistency, tasting as I go along. The recipe is a good base to start with; keep a little extra liquid on hand, just in case. I imagine that vegetable stock would work just fine to make the dish vegetarian; and though I can’t speak to adding soy milk (which I personally dislike) to make it vegan, check it out if that’s your inclination.

  • Use olive or canola oil to grease baking dish if you don’t have vegetable oil spray.
  • Make sure you pierce the squash several times deeply, especially through the thicker part of the squash, so the butternut squash evenly roasts.
  • The amount of chicken broth and milk (I use whole milk) is flexible – use enough to make to your desired consistency.
  • Instead of a food processor, I use a hand blender to puree the squash directly in the pot I’m mixing the soup in.

Ingredients

  • Nonstick vegetable oil spray
  • 1 2-pound butternut squash, halved lengthwise, seeded
  • 2 cups (about) chicken broth
  • Pinch of grated nutmeg
  • 1 cup nonfat milk
  • Nonfat sour cream (optional)
  • Chopped fresh chives or green onions (optional)

Preparation

Preheat oven to 375º F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.

When squash is cool enough to handle, use large spoon and scrape squash into processor; discard peel. Add 1 ½ cups broth and nutmeg and puree until smooth. Transfer puree to heavy large saucepan. Mix in milk and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and chives, if desired.

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2 thoughts on “Roasted Butternut Squash soup

  1. Pingback: Reflections on Thanksgiving, 2011 « Amanda Faye Lacson

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