Roasted Butternut Squash Soup

Monday, November 5, 2012

We finally experienced fall weather a few weeks ago.  The cool, crisp morning air was refreshing after the relentless heat made its exit.  And we even had a few days of rain.  The cold, rainy weather made me crave for a bowl of hot, steaming soup.  One of my favorite soups is roasted butternut squash, which is abundant during fall.  

Butternut squash is perfect for soup due to its sweeter and nutty taste compared to the larger pumpkins.   

I was excited to try the recipe from “Seasons” by Donna Hay. 

The soup tasted sweet and satisfying.  The taste of butternut squash unadulterated.      

A cup of comfort in my hands.  Perfect for the cold weather.  I couldn't be happier.    

Roasted Butternut Squash Soup (adapted from Donna Hay Seasons)

2 tbsp olive oil
1 (2-lb) butternut squash (should yield 3 cups of cooked butternut squash)
2 cups chicken stock
½ cup heavy cream
1 tbsp honey
Sea salt and cracked pepper
2-3 sprigs of thyme
creme fraiche (optional)
Toasted bread slices to serve (optional)

1. Preheat the oven to 350˚F.
2. Cut butternut squash in quarters and drizzle with olive oil.  Add a few sprigs of thyme and sprinkle salt and pepper on the squash quarters.
3. Roast for 50-60 minutes or until squash is tender and cooked.  Use a spoon and scoop the cooked squash into a food processor.
4. Add the chicken stock to the food processor and blend until smooth.  Strain the squash through a sieve to get a smooth squash puree.
5. Place puree and heavy crème in a saucepan over high heat and bring to a boil.
6. Reduce heat to simmer for 3 minutes until mixture is thickened.  Stir in the honey.
7. Ladle soup into bowl and top with creme fraiche and pepper.
8. Serve with a slice of toast.