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Baked Butternut Squash Soup

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Rate this recipe 4.4/5 (10 Votes)

Ingredients

  • 8 lbs of butternut squash (about 4 squashes)
  • 8 tbls of sweet butter
  • 8 tsps. dark brown sugar
  • 6 large carrots, peeled and halved lengthwise
  • 1 Spanish onion, thinly sliced
  • 10 c. chicken or vegetable stock (if you want a vegetarian soup)
  • 1/4 c. white wine or vermouth
  • 3/4 tsp. mace
  • 3/4 tsp ground ginger
  • 1/8 tsp cayenne
  • salt & pepper to taste
  • creme fraiche (garnish) you can use sour cream if you can't find creme fraiche
  • chives, minced (garnish)

Details

Servings 10
Preparation time 30mins
Cooking time 180mins
Adapted from thesensitiveepicure.blogspot.com

Preparation

Step 1

1) Preheat oven to 350 degrees
2) Cut the squash in half lengthwise and scoop out the seeds
3) Place the squash, hollow side up, in a shallow roasting pan such as a rimmed cooking sheet. Put 1 tbl of butter and 1 tsp of brown sugar in each cavity. Place the carrots and onions into the roasting pan. Pour in 1 c. of the stock (add more if it doesn't cover the bottom of the pan. Cover tightly with foil and bake for 1.5 hrs or until soft
4) Remove the pan from the oven and let the squash cool. Scoop out the pulp and put it in a soup pot with the carrots and onions (cut the carrots into chunks to make the next step easier)
5) Add the remaining stock and wine to the pot along with the spices, salt and pepper. Bring to a boil, reduce to simmer and cook for 10 minutes.
6) Puree the soup until smooth (at this point the soup can be stored in your refrigerator for up to 5 days but don't try to freeze it, that won't work). Reheat (if you're made it in advance), taste and adjust the salt and pepper if needed.
7) Serve the soup garnished with a dollop of creme fraiche sprinkled with chives

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