Let's Cook: Roasted butternut squash soup
To view our videos, you need to
install Adobe Flash 9 or above. Install now.
Then come back here and refresh the page.
Roasted butternut squash soup
• 2 medium butternut squash
• 4-6 cups vegetable or chicken broth
• ¼ tsp cup 100% pure maple syrup
• 1 tbsp unsalted butter
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1/8 tsp ground clove
• ½ tsp salt
• 1/8 tsp white pepper
• ½ cup light cream
1.Preheat oven to 350 degrees F.
2.Carefully cut squash in half lengthwise and scoop out the seeds.
3.Place the squash face side down on a buttered cookie sheet and roast for approximately 30 minutes or until the squash is soft, but still slightly firm.
4.Let the squash cool, then gently scoop out the flesh and set aside.
5.In a large stock pot, combine all of the ingredients (except the salt, pepper and butter, remember you used the butter on the cookie sheet) and enough stock to cover the squash.
6.The stock should completely cover all of the ingredients in the pot.
7.If your squashes were large, you may require more stock, just make sure you bring the level of the stock to cover the ingredients.
8.Bring this mixture to a simmer and simmer for 10-15 minutes.
9.With a hand held blender, puree the mixture until smooth.
10.Season the soup with salt and pepper and finish with the cream.
If you want the consistency of the soup thicker, just simmer it a little longer. Soup can be made thinner by adding more stock until the desired consistency is achieved.