Category: Soups -

Butternut Squash Soup      

Ingredients:
1 large or 2 small butternut squash, halved
1 Tbsp. butter, melted
2 tablespoons extra-virgin olive oil
1 carrot, diced
1 celery stalk, diced
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon chopped fresh thyme (or rubbed sage)
4 cups chicken broth
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1/4 tsp paprika
1/4-1/2 tsp turmeric
1/3 cup heavy cream
Queso fresco, crumbled
Toasted pumpkin seeds

Preparation:
Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour. Set the baking sheet on a wire rack until the squash is cool enough to handle.
Meanwhile, heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Using a large spoon, scoop the squash into the pot; discard the skins. Stir in seasonings and chicken broth. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender. Stir in cream. Garnish with crumbled queso fresco and toasted pumpkin seeds.

Date added: 2015-11-10
Number of visits: 2600