Monday, November 17, 2014

Roasted Butternut Squash Soup





Is everyone ready for Thanksgiving? Minus the whole shopping part my menu is planned and ready to be executed! I cook for a crowd every year. Thanksgiving is one of my favorite holidays. I just love the family gathering around good food. One thing I don't have to worry about is dessert. Thank goodness! I so didn't want to bake at all ever. The end!




Glorious butternut squash is roasted to perfection and turned into this delicious soup.
I make a few different versions of this soup. Like this one. I never roast the squash cut up. I find that the ends get a little brown and dry. Plus it's so much prettier roasted whole. Combined with onion, carrots and celery all pureed into a smooth and silky hot and delicious soup.


A nice addition to you Thanksgiving table, this soup will surely impress your guests. If you aren't hosting you can totally make this before hand even freeze it and take with you to your host. How awesome would that be?  Talk about impressive.  It looks totally gourmet and is so simple to make. 

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Ingredients

To roast the squash:
2 tablespoons butter

1 whole butternut squash, sliced in half and cleaned

Salt and pepper

For the soup base:
2 tablespoons extra-virgin olive oil

1/2 cup diced onion 

1/4 cup diced celery 

1/4 cup diced carrot 

Sea salt and freshly ground pepper

1 32 ounce carton chicken stock

1/2 cup half-and-half, if desired

2 tablespoons toasted pumpkin seeds

Directions
Preheat oven to 400 degrees F.

Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Season with salt and black pepper. Roast 25 minutes, until flesh is fork-tender. When it is cool enough to handle scoop out the flesh and place in a mixing bowl. With a fork or potato masher mash the cooked squash until slightly smooth. (It doesn't have to be perfect)

To make soup: 

Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the chicken stock and; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors marry, about 10 minutes. 

Puree the soup using an immersion blender or in a blender until smooth. 

Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds.
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7 comments :

  1. Velvety, simple and a lovely crunch topping! Thanks for hooking up at Munching Mondays! Just tweeted and Facebooked :-)

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  2. This looks so velvety and amazing! Roasting makes everything better :)

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  3. what a tasty meal for a cold evening, so going to try this! Thanks for sharing. Stopping by from Full Plate Thursday

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  4. thank you for sharing this yumminess at the Thursday Favorite Things Blog hop. Watch for your feature on Monday xo

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  5. I love soups, roasting the squash whole is a great idea. It looks delicious! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

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