Butternut Squash Soup

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READY IN: 1hr 10mins
Recipe by Jason Beave420

An easy soup that is great around the holidays. This recipe can be adjusted to how thick or thin you like this type of soup. The butter and cream at the end can be omitted if you want to leave off extra calories. I think they key to this recipe is the Poultry Seasoning (I use Bell's). You can use whatever brand you like, but you need a VERY VERY light dusting over the squash. To much & the taste with be overpowering. When you roast the squash you can either peel before hand or leave it on. Once roasted, you can use a large spoon or even an ice cream scoop to remove flesh from peel.

Ingredients Nutrition

Directions

  1. Start by quartering the squash & de-seeding with a spoon. Take 1 Tbs of butter (melted) & brush the quarters of squash. Lightly sprinkle with salt & pepper. Using the fresh nutmeg VERY LIGHTLY grate over the quarters. Take the box of poultry seasoning and with the box in an upright position squeeze the box so the seasoning puffs out and leaves a very light dusting over the quarters.
  2. Place in 400 degree oven for approx 30 minutes Depending on the size of the quarters & ripeness of the squash this time may be longer. Watch the edges to make sure it doesn't burn. If you notice the egdes burning and the squash is still hard, lower temperature and continue to monitor. The squash is done when soft to touch (be careful not to burn yourself).
  3. Place squash flesh into pot, with the vegetable stock, and mash with potato masher. Place over high heat. Depending on how thick you like your soup, you will add more or less of the chicken stock, usually at least half of the chicken stock. I like to use emmersion blender to get soup really creamy, but this is your option.
  4. To finish the soup add a PINCH of cinnamon & the remaining 3 tbs of butter to soup.
  5. Plate in bowl, and garnish with cream if so desired.

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