Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
Roasted Butternut Squash Soup. Photo: Diana Rattray
  • 95 mins
  • Prep: 15 mins,
  • Cook: 80 mins
  • Yield: 8 servings
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Garnish this flavorful butternut squash soup with spiced pumpkin seeds or a sprig of thyme, or finely chopped parsley or chives. Butternut squash is the quintessential taste of winter. This soup will surely warm up a cold kitchen.
 

What You'll Need

  • 1 large butternut squash (2 1/2 to 3 pounds)
  • 1 1/2 cups apple cider
  • 1/3 cup brown sugar
  • 2 cinnamon sticks (cut in half crosswise)
  • 2 tablespoons melted butter
  • 1 cup diced onion
  • 2 tablespoons butter
  • 4 cups chicken broth
  • Dash ground ginger
  • Dash ground nutmeg
  • 1/2 cup heavy cream
  • Dash salt (or to taste)
  • Optional: butter toasted pumpkin seeds (recipe below)

How to Make It

  1. Using a vegetable peeler, peel the squash.
  2. Cut into chunks, removing seeds and soft fibers with a spoon.
  3. Put in a bowl; add apple cider, brown sugar, and cinnamon stick pieces then drizzle all over with the melted butter.
  4. Pour the mixture into a 9x13-inch baking pan; cover tightly with foil and cook at 450 F for 1 hour, or until very tender.
  5. Meanwhile, cook diced onion in a large saucepan in the 2 tablespoons butter.
  1. When onion is very tender, add chicken broth. Bring to a boil. Remove from heat and set aside.
  2. When squash is very tender, remove from oven.
  3. Remove cinnamon from the squash.
  4. With a slotted spoon, transfer the squash to the chicken broth and onion mixture. Add about 1/4 cup of the roasting pan juices to the saucepan. Bring to a simmer.
  5. Working in about 4 batches, puree the squash mixture in a blender, then return to the saucepan.
  6. Stir in the ginger and nutmeg and the heavy cream, along with salt, to taste. Heat through.
  7. Serve with butter-toasted pumpkin seeds (below), if desired, or sprinkle with a little cinnamon, toasted pecans, or chopped peanuts.

Butter-Toasted Pumpkin Seeds

 

  1. In a small skillet, heat 2 teaspoons butter
  2. Add a few tablespoons of pumpkin seeds and cook over medium-low heat until lightly browned.
  3. Transfer to a paper towel to drain.
  4. Sprinkle with cinnamon sugar.