Prep 45 mins
Cook 1 hr
A wonderful variant of the traditional butternut squash soup. If you can get Muir Glen fire roasted tomatoes, they add a wonderful flavor to this soup.
- 2 butternut squash
- 4 tablespoons olive oil
- 2 small onions, diced
- 2 leeks, sliced (white portion only)
- 2 carrots, peeled and chopped
- 1 stalk celery, sliced
- 4 garlic cloves
- 1 (24 ounce) can fire-roasted tomatoes, diced
- 4 cups chicken stock
- 1⁄4 cup heavy cream
- 1⁄2 cup heavy cream, whipped with
- 2 teaspoons Pernod, season with
- salt and pepper
- Heat oven to 375°F.
- Cut squash in half lengthwise and remove seeds.
- Place squash on a sheetpan, cut side down.
- Bake until soft (Pushing on it with a finger should leave an impression in the flesh).
- Remove flesh from the skin.
- Heat olive oil in a large pan over low heat.
- Still over low heat, cook onion, leeks, carrots, celery, and garlic until soft.
- Add squash and tomatoes, cook gently for 10 minutes.
- Add stock.
- Salt and pepper to taste.
- Simmer for 20-25 minutes.
- Puree in batches until smooth.
- Return to a clean pan and add cream.
- Heat just to a boil.
Wonderful flavor and full of lots of yummy good for you ingredients. I love Muir Glen's fire roasted tomatoes, and the combination with the roasted squash was delicious. My butternut squash weren't very large, but there was still so much that the soup was too thick to be considered soup, more like pureed vegetables. I doubled the stock and added a cup of milk rather than the whipping cream to try and thin it out. Next time I would just halve the amount of squash. Thanks for sharing the recipe!