If there’s one new recipe you try this fall, I highly recommend whipping up this roasted butternut squash soup. I’d actually never purchased a butternut squash prior to gathering the ingredients for this soup. Last fall, I took the easy way out and bought a few bags of Trader Joe’s lazy people pre-cubed squash. During my Williams Sonoma days, I bought the jar of pureed squash. This year, I was determined to chop up the squash myself, hopefully retaining all limbs in the process. I find chopping a butternut squash is still easier than halving a spaghetti squash, in case you were wondering.

This really is the ultimate butternut squash soup. Roasting the squash with the shallot, a milder and sweeter alternative to onion, creates a delicious nutty, sweet base. A little maple syrup, cider vinegar, nutmeg, and heavy cream enhance the creaminess and flavor the soup perfectly. Did I mention that it’s also super easy?

Roasted Butternut Squash Soup

~

1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1 1/2 inch chunks

3 medium shallots, peeled and quartered

1/4 cup vegetable oil

4 cups chicken broth

1 tablespoon maple syrup

1 teaspoon cider vinegar

1/8 teaspoon nutmeg

1/4 cup heavy cream

~

Adjust oven rack to middle position and heat oven to 450. Toss squash, shallots, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in large bowl, then arrange in single layer in large roasting pan. Roast, stirring occasionally, until vegetables are golden brown and softened, about 45 minutes.

Add 1/2 cup chicken broth to pan and scrap up any browned bits. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 minutes.

Working in 2 batches, puree squash mixture and remaining broth in blender until smooth. Transfer pureed squash mixture to large saucepan.

Stir in syrup, vinegar, nutmeg, and cream. Bring soup to simmer over medium-low heat, adding 1/4 cup water at a time as necessary to adjust consistency. Serve.

Note: Soup can be refrigerated in airtight container for 3 days.

Serves 4

Source: Cook’s Country November 2008

I enjoyed my soup with a delicious Honeycrisp Apple, cheddar, ham, and honey panini. Yum.

Advertisements