So, 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.
BUTTERNUT SQUASH SOUP WITH GINGER AND ORANGE
|Butternut squash, peeled, seeded and chopped.
Ginger, chopped and peeled.
Fresh ground nutmeg
Half and Half
Salt & Pepper
- Preheat your oven to 375 degrees
- Spray a cookie sheet with non-stick, or use a silicone mat.
- 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.
- Bake on the center rack for about 45 minutes until fork tender, remove the oranges.
- Scrape contents of the sheet into a pot and add in the chicken stock and put over medium flame.
- Simmer for 45 minutes, then add in the cream, and reduce heat to medium low.
- Simmer for 30 minutes, then puree the soup using on of the methods we talked about previously.
- Season with salt and pepper, thin with additional milk if needed.
- 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!