Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Ingredients

  • 1 (3 lb) butternut squash
  • 1 tbsp. olive oil
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 medium white onion
  • 5 stalks celery
  • 2 tbsp. butter
  • 1 quart chicken stock
  • 1 cup heavy cream
  • Salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees. Peel, seed and cut butternut squash into cubes, approx. 1 inch.
  2. Toss with olive oil, salt, pepper, cinnamon and nutmeg. Place squash on baking sheet and roast for 30-40 minutes until fork-tender
  3. Meanwhile, dice onion and celery and saute in butter until soft, about 5 minutes. Add roasted squash to saute pan and pour in chicken stock to cover veggies. Cover pan and bring to boil.
  4. Once liquid is boiling, uncover and reduce. Puree in a blender or food processor, adding heavy cream, and additional salt and pepper to taste. Reheat and serve.
  5. You can add honey, nutmeg and/or cinnamon to taste if you wish