Roasted Butternut Squash soup

Roasted Butternut Squash soup

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients

  • For the soup:

  • *

  • * 2 tablespoons extra-virgin olive oil

  • * ½ cup (¼-inch) diced onion

  • * ¼ cup (¼-inch) diced celery

  • * ¼ cup (¼-inch) diced carrot

  • * 1 cinnamon stick

  • * Sea salt, preferably gray salt

  • * Freshly ground black pepper

  • * About 4 cups chicken stock or canned low-salt chicken broth

  • * ½ teaspoon ground toasted coriander, optional

  • * 1½ cups Roasted Winter Squash recipe

  • * ½ cup half-and-half, optional

  • *

  • To serve:

  • *

  • * ¼ cup mascarpone cheese, optional

  • * 2 tablespoons toasted pumpkin seeds, optional


Directions Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.) Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service. To serve: Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.


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