Roasted Butternut Squash Soup
A hearty, warming soup for a winter evening
- 5 pounds butternut squash,
- halved and seeds removed
- (about two 2-pound
- 1 tablespoon extra virgn olive oil
- 2 medium-large onions, cut into 1-inch pieces
- 4 tablespoons (1/2 stick) unsalted butter
- 2 1/2 teaspoons kosher salt, divided
- 1 tablespoon light or dark brown sugar
- 1/4 cup finely chopped fresh ginger
- 2 quarts vegetable stock
- 1 1/2 teaspoons ground nutmeg
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon fresh thyme
Preparation time 20mins
Cooking time 85mins
Preheat oven to 375°F.
Place squash in a shallow roasting pan. Drizzle olive oil
over flesh and into the pan. Turn squash flesh down.
Bake until squash is tender, about 45 minutes.
Insert the large metal chopping blade into the large
work bowl of the Cuisinart® Food Processor. Add the
onions and pulse to chop, about 8 to 10 pulses.
Melt the butter in a 6-quart saucepan over medium
heat. Once the butter has melted, add the onions and
¼ teaspoon of salt. Sauté 5 to 7 minutes, or until the
onions are softened. Stir in the brown sugar; sauté for
an additional 10 minutes. Add the ginger; sauté until
tender and aromatic, about 6 to 8 minutes.
Add stock, roasted squash, nutmeg, and remaining salt
and pepper to the pot. Cover; bring to a slight boil.
Once boiling, uncover and let simmer for 15 to 20
minutes. Strain the soup, reserving the liquid. Place the
solids into the large work bowl with the large metal
chopping blade and purée until completely smooth,
about 1 minute.
With the machine running, add reserved liquid through
the feed tube until desired consistency is achieved.
Taste and adjust seasoning accordingly.
Nutritional information per serving (1 cup):
Calories 200 (60% from fat) | carb. 19g | pro. 2g | fat 14g |
sat. fat 4g | chol. 10mg | sod. 470mg | calc. 69mg | fiber 1g