Roasted Butternut squash soup
My melancholy, figurative farewell Ode to winter, this Butternut squash soup highlights the sweetness of the roasted squash which is purely balanced by sauteed onions, celery and a pinch of cayenne pepper. One heaping spoon of this warm, creamy, luscious soup will instantly remind you of all the good things the winter season comprises. Yes, it is that good!
Servings: 5
Ingredients
- 6 cups butternut squash *cubed
- 5 tbsp grape seed oil
- 20 oz vegetable stock
- 2 celery hearts *sliced
- 1 medium red onion *sliced
- 1/2 tsp paprika powder
- 1 tsp cayenne pepper powder
- 1 tsp Kosher salt *or to taste
- 2 chicken bouillon cubes *Knorr
- 1 tsp black pepper powder
- sour cream *whipped, for topping
- scallion *sliced, for topping
Instructions
For Roasting of the Butternut squash
- Preheat oven to 400 degrees Fahrenheit. In a large baking sheet lined with aluminum foil, add all the diced butternut squash, add 3 tbsp of grape seed oil, 1 tsp of cayenne pepper powder, 1 tsp of Kosher salt (or to taste) and 1/2 tsp of black pepper. Mix well to evenly coat squash pieces with the spices and oil. Cover baking sheet with a piece of aluminum foil and seal. With a knife, cut some small lengthwise slits in the foil to allow steam to vent during roasting. Place in oven for approximately 45 minutes (check halfway through and gently mix). For the final 10 minutes or so of roasting, remove the aluminum foil to caramelize squash.
For the Soup
- In a Dutch oven-type cooking vessel, heat 2 tbsp of grape seed oil on medium high heat. Once oil is hot, turn heat to medium, add the sliced onions and saute for 5-7 minutes until translucent. Now add the sliced celery, mix to combine and continue to cook for 5 minutes. Now add the two chicken bouillon cubes and stir well. Turn heat to medium low, cover vessel and continue to cook for 5-7 additional minutes. Now carefully add the roasted butternut squash and mix well. Turn heat to high and add the vegetable stock (20 oz or to desired consistency of soup) and stir to combine all ingredients. Bring soup to a boil, turn heat to medium low, cover and continue to cook for 25 minutes. Using an immersion blender, carefully blend soup to desired consistency, and then add 1/2 tsp black pepper powder and 1/2 tsp paprika powder. Stir well (you can blend one more time), cover again and cook on medium low heat for an additional 25-30 minutes.
- Temptingly comforting and delicious Roasted Butternut squash soup is now ready to serve. Garnish with a dollop of whipped sour cream and some sliced scallions, the perfect toppings! I actually made some small grilled cheese sandwiches using Pepper Jack cuts to finish up the leftovers of this soup and it was so yum paired together! Nosh Farma'aiye!