Seriously Roasted Butternut Squash SoupOctober 15, 2008 at 6:06 pm | Posted in Dinner | 2 Comments
Making this soup was definitely cathartic over the past couple of days…sometimes in life your soup turns out perfectly and you live happily ever after (with your soup of course! 😛 ) …and sometimes you burn the heck out of it, and therefore you must start over…
Well… this time I roasted the squash just a little too long, but since I only had one, I went with it! Laurita declared it was barely edible, whereas I ate almost the whole bowl and then realized yeah it was definitely burnt. The cider vinegar, maple syrup and nutmeg gave it amazing flavor though, Cook’s Country knows where its at!
Next week there will be another squash and therefore another go round! Here’s to picking up your head and staying the course!
I also paired this soup with some tater tots! But not just plan tater tots- ones sauteed up with fresh rosemary and garlic! 😀
1 medium butternut squash, peeled and cut up into 1.5 inch cubes (3 lbs)
4 cups chicken stock
1/8 tsp nutmeg
1 tbsp maple cider
1 tsp cider vinegar
3 medium shallots, roughly chopped
1/4 cup vegetable oil
1/4 cup heavy cream
1) Preheat oven to 450 degrees. Toss squash, shallots, 1 tsp salt, 1/2 tsp pepper, and oil in large bowl. Arrange in single layer in large roasting pan. Roast, stirring occasionally, until veggies are GOLDEN BROWN and softened, 45 minutes..try 35 first! Ad 1/2 cup broth to the pan and scrape up any browned bits with wooden spoon. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 minutes.
2) Working in 2 batches, puree squash mixture and remaining broth in blender until smooth. Transfer puree to large saucepan and stir in syrup, vinegar, nutmeg and cream. Bring soup to simmer over medium-low heat, adding 3/4 cup water at a time if necessary to adjust consistency. Serve!