Prep 30 mins
Cook 30 mins
This soup is smooth, creamy and delicious. It's deep flavor comes from roasting the squash, instead of boiling. Perfect for Thanksgiving!
- 1 large butternut squash (split in half and seeded)
- 6 cups chicken stock
- 4 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 1⁄2 cups half-and-half
- 1⁄4 teaspoon nutmeg
- salt and pepper (black pepper is fine but white pepper compliments this soup well)
- Preheat oven to 350 degrees.
- Place squash face down in a baking dish filled with 1 inch water.
- Roast squash for 1 hour until tender.
- In large saucepan saute onion and celery in 2 tbsp butter until tender, but not browned.
- Scrape butternut squash flesh from skin and add to sauce pan.
- Add 2 tbsp butter and mash squash and vegies together, add salt and pepper to taste.
- Pour Chicken Stock (fresh tastes best, but canned can be substituted) into sauce pan and bring to a simmer.
- Add nutmeg.
- Simmer for 20 minutes, allowing for flavors to meld.
- Blend with immersion blender until smooth.
- Add half and half and bring to temperature (DO NOT BOIL).
- Salt and pepper, to taste.