Roasted Butternut Squash Soup
- 2 to 3 pound butternut squash
- 4 tablespoons butter or olive oil - divided
- Salt and pepper
- 2 sprigs fresh rosemary - optional
- 1 large onion - chopped
- 2 cloves garlic - minced cloves
- 4 to 6 cups chicken or vegetable stock
- 1 cup heavy cream
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon cinnamon
- Toasted pumpkin seeds - optional
- Preheat the oven to 400°F. Cover a baking sheet with foil and coat lightly with nonstick spray.
- Cut the squash in half lengthwise and remove the seeds.
- Place each piece cut side up on the baking sheet.
- If using butter, melt 2 tablespoons and drizzle butter or oil over each half.
- Season squash with salt and pepper.
- Top each with rosemary sprigs and roast the squash in the oven for 30 to 60 minutes or until tender.
- Let cool slightly.
- While squash is roasting, put another 2 tablespoons of butter or olive oil in a large soup pot.
- Add onions and sauté until soft.
- Add garlic and cook another 30 seconds stirring constantly.
- Remove squash from its shell and add to the pot.
- Discard rosemary sprigs.
- Add 4 cups stock and bring to a boil.
- Turn down heat and simmer for 10 to 15 minutes.
- Use an immersion blender to puree.
- You can also let cool a bit and blend the mixture in the blender in batches and then return to the pot.
- Add heavy cream, nutmeg, allspice, and cinnamon. Heat to warm.
- If the soup is too thick, add more stock.
- Taste to see if more salt and pepper are needed.
- Serve in bowls with a few pumpkin seeds on top.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.