My Butternut Squash Soup

Squash Thumbnail 100x100 GelSo, I am going to give up one of my secret recipes here.  This one is always a winner, and it frankly doesn’t matter what time of year, although I tend to find that fall is best suited, but, hey, the line on seasons are blurring a little more every year.

The key to this one is the roasting of the squash itself.  This is important because this stage provides a lot of the flavor.  You can dial back the sweetness of this if you like, but I find a good sour cream cuts it nicely when placed on top.

Server 12-14

2 pounds
1 each
1 each
1 ounce
4 tablespoons
1 teaspoon
3 tablespoons
3 tablespoons
1 teaspoon
1 teaspoon
1/2 teaspoon
3 cups
2 cups
to taste
Butternut squash, peeled, seeded and chopped.
Onion, chopped
Orange, quartered.
Ginger, chopped and peeled.
Butter, cubed
Brown sugar
Fresh ground nutmeg
Chicken stock
Half and Half
Salt & Pepper
  1. Preheat your oven to 375 degrees
  2. Spray a cookie sheet with non-stick, or use a silicone mat.
  3. In a bowl, toss the cut squash in with the onion, orange, ginger, butter, salt, honey, brown sugar, fresh nutmeg, cinnamon and allspice.  Toss well to coat.
  4. Bake on the center rack for about 45 minutes until fork tender, remove the oranges.
  5. Scrape contents of the sheet into a pot and add in the chicken stock and put over medium flame.
  6. Simmer for 45 minutes, then add in the cream, and reduce heat to medium low.
  7. Simmer for 30 minutes, then puree the soup using on of the methods we talked about previously.
  8. Season with salt and pepper, thin with additional milk if needed.
  9. Remove from heat and serve with a dollop of cinnamon laced sour cream.

I hope you enjoy this recipe!  It is one of our favorites!

Kitchen Hacker

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1 Response to My Butternut Squash Soup

  1. Heather Whitpan says:

    oooh, secret recipes. yummy.

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