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Home Crock Pot Enchilada

Butternut Squash Soup Recipe

Ingredients

How to make it

  • Cut butternut squash in half lenghtwise and remove seeds.
  • Place squash cutside down on a parchment lined sheet pan and roast in a 350 degree oven for 30-40 minutes or until squash is soft to the touch, and the skin begins to pull away from the flesh.
  • Remove from oven and let cool.
  • Spoon roasted squash out of the skin and pass it through a ricer or food mill to remove any of the stringy fibers.
  • Heat olive oil in a large stockpot and sute/swet the carrots, celery and onions, until the onions and carrots just start to caramelize.
  • Deglaze the pot with sherry.
  • Add the vegetable stock, salt, pepper, nutmeg and bay leaf and bring to a boil.
  • Add the squash, reduce to a simmer and cook for 45 minutes.
  • Remove the by leaf, and puree the soup in the pot with an immersion blender until it reaches a smooth creamy consistency (or put into a blender and puree)
  • Taste, and add salt and pepper if needed.
  • Garnish with chopped parsley and paprika and serve.

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Reviews & Comments 1

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  • impssweetp 14 years ago
    It is so cold here today. This sounds just perfect. Guess I will snuggle up to the fire with a hot bowl of this soup and some crusty bread. Great post.
    Was this review helpful? Yes Flag

The Cook

wholehealthrns Longmont, CO

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