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.
Note: Soup can be refrigerated in airtight container for 3 days.
Source: Cook’s Country November 2008