Butternut Squash Soup
From wylddwoman 12 years ago
- 1.5 hours to make
- Serves 10
This thick and hearty autumn soup is a fantastic breakaway from your traditional broth or cream soups. Surprisingly savory, I recommend serving with a thick slice of buttered artisan whole wheat bread.
Ingredients
- 2 butternut squash shopping list
- 1 c. heavy whipping cream shopping list
- 1 c. low-sodium chicken broth shopping list
- 1/2 c. brown sugar shopping list
- 2 Tbsp butter shopping list
- 1 Tbsp pure vanilla extract shopping list
- 1/4 tsp pumpkin pie spice shopping list
- 1/8 tsp salt shopping list
- 1/2 c. cold water & 2 Tbsp cornstarch "slurry" (if necessary) shopping list
- Baking sheet shopping list
- Food processor or blender shopping list
- 3 quart sauce pan shopping list
How to make it
To roast the squash:
- Preheat the oven to 350 degrees.
- Cut squash in half length-wise, scoop out seeds and reserve for toasting.
- Place the squash cut side down on a baking sheet with 1/4 inch to 1/2 of water.
- Roast for 30 to 40 minutes, until soft.
For the soup:
- Allow squash to cool so you can handle it, and scoop the flesh from the skin into a food processor. Puree until smooth.
- Heat the cream and chicken stock over a low simmer and add the squash.
- Mix in the spice, extract, sugar and salt.
- If soup is too thin, add some of the slurry 1 Tbsp at a time until the soup is to the desired thickness.
- Increase heat to medium, heat soup through and mix in the butter.
- Season with more sugar, salt and/or pepper to taste.
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